Summary

Ingredients

• 400 g dark chocolate (cocoa content at least 70%)
• 2 tablespoon vanilla sugar, homemade or real vanilla sugar
• 10 egg (s), separated
• some water
• salt

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Instructions

1. Beat the egg whites with a pinch of salt until they are hard to cut. Beat egg yolks with sugar for about 10 minutes with a hand mixer until creamy.
2. Break the chocolate into small pieces, place in a wide saucepan, just cover it with water (!!!) and melt slowly. Add the lukewarm, liquid chocolate to the egg cream, tablespoon at a time. The chocolate must no longer be too hot, otherwise the egg will curdle. Finally, fold in the stiffly beaten egg whites with a fork and refrigerate overnight.
3. Extra tip: there is a delicious bounty mousse layered with coconut mousse. Recipe on my profile page.