How to make
Heat the cream in a pot, by being careful not to boil it. Add the lavender.
Separate the egg whites and yolks into two bowls. Add the sugar to the yolks and beat them. Beat the egg whites well.
Strain the aromatic cream, in order to separate the lavender. Break the chocolate into pieces and add it to the still warm cream mixture, until it melts completely.
Add the beaten egg whites to the yolks into portions. Mix the egg cream with the chocolate mixture.
Serve the finished mousse into suitable dessert cups.
