For the chocolate mousse, first boil 100 ml of the whipped cream.
Pour the hot whipped cream over the chocolate, which has been broken into small pieces, and whisk until smooth.
The yolks are then stirred in.
The remaining cream is now whipped until creamy and folded into the mixture.
The chocolate mousse can now be filled into glasses with a piping bag or, if you want to do it quickly, with a spoon. Before serving, the mousse should be refrigerated for at least 1 hour.
Preparation Tip:
The chocolate mousse tastes especially good with fresh fruit, such as strawberries, raspberries or blueberries.
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