Mousses or mousses, not only sweet but also salty, were made in the richest houses for the needs of hors d’oeuvre, entrée, or as lovely little snacks.
- Melt the butter and chocolate and add the milk chocolate. Then add 5 egg yolks (previously mixed) and finally coffee and cognac. Steam everything briefly.
- Place the bowl with the contents in a bowl of cold water and, while stirring, cool so that the foam is lukewarm.
- Add the whipped cream 5+ and lightly stir in the egg whites.
Cool the mousse in the refrigerator and decorate with whipped cream 5+ .
You can also make such a foam from white cooking chocolate.