Double Chocolate Mousse With a Touch of Lemon

• 200 g semisweet chocolate (high quality)
• 400 ml whipping cream
• 2 tablespoons sugar
• 3 eggs, at room temperature
• 2 -3 tablespoons lemon liqueur
• mint leaves (optional) or lemon balm leaves (optional)

1. Chop up 1/3 of the chocolate (finely or coarsely, your choice!
2. ), set aside.
3. Whip cream with sugar until stiff peaks form.
4. Separate egg whites and yolks.
5. Whip yolks until light; in another bowl, whip egg whites until stiff.
6. Melt the remaining 2/3 of the chocolate on top of a double boiler.
7. Add the whipped egg yolks to the melted chocolate; stir to combine.
8. Add whipped cream, chopped chocolate and lemon liqueur, stir.
9. Carefully fold in whipped egg whites.
10. Divide the mousse evenly among 4-6 individual dessert bowls and refrigerate for a few hours, or overnight.
11. Garnish with mint or lemon balm leaves.

semisweet chocolate, whipping cream, sugar, eggs, lemon liqueur, mint

Taken from www.food.com/recipe/double-chocolate-mousse-with-a-touch-of-lemon-123670 (may not work)