- 6 eggs, yolks separated from whites
- 200g dark cooking chocolate
- 100g sugar
- 100g margarine
- 100g slivered almonds toasted almonds, cool
1. Melt chocolate together with margarine, either in a ban Marie or on the microwave
2. Beat egg yolks with sugar until lightly yellow. Add the melted chocolate/margarine, slowly, always beating.
3. Add a pinch of salt to the egg whites and beat them until stiff, firm peaks.
4. Incorporate the egg whites into the chocolate, very slowly, one bit at the time, mixing carefully with a spoon. I usually incorporate the whites into the chocolate by adding the whites on top of the chocolate and then using the spoon to bring the chocolate on top of the whites, and I keep this motion until there's no more egg white in sight.
5. Put the chocolate mousse in the fridge, and let it set for a couple of hours until firm. Add the slivered almonds before serving.
Happy cooking!