Summary

Ingredients

• 200 g couverture, semi-sweet
• 100 g couverture, whole me
• 7 egg whites
• 250 ml whipped cream
• 1 pack cream stabilizer
• 100 g chocolate, white
• 125 ml whipped cream

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Instructions

1. For the mousse:
2. Cut both couvertures very thinly, place in a micro-bowl, melt open for about 4 minutes at 450 watts, stir well, place in a cold water bath, let cool.
3. Beat the egg whites until stiff. Beat the 250 ml cream for about 1/2 minute, add the cream stiffener and whip until stiff, pour the couverture onto the egg snow, fold in carefully, then fold in the stiffly whipped cream.
4. Chill the mousse for several hours.
5. For the sauce:
6. Break the white chocolate into small pieces, place in a micro-bowl with the whipped cream and heat uncovered for about 3 minutes at 450 watts, stir, let cool, stir again and again in between.