How to make
Separate the yolks from the egg whites. Beat the yolks with half of the amount of sugar well, then add the cognac and beat the mixture well into a fluffy cream. Use fresh eggs.
Melt the broken chocolate in a water bath or in the microwave, remove it from the heat and mix it well with the butter/olive oil.
Beat the egg whites into a foamy mixture, along with the remaining sugar.
To the chocolate mixture, first mix the yolks with the alcohol and then carefully mix it with the egg whites, by adding them in portions.
Distribute your chocolate mousse in beautiful glass cups and leave it to cool for at least 2 hours.
The decoration of the chocolate mousse is optional - you can use grated chocolate, chocolate pearls, crushed or sliced almonds.
