How to make
Heat the cream well in a container on the stove, remove it and add the crumbled chocolate. Leave as is for 1 min. without stirring and then stir until the mixture homogenizes.
Separate the egg whites from the egg yolks. Beat the whites with a pinch of salt into snow and once they inflate, gradually add the sugar. Whip until you get firm and shiny tips.
Mix the chocolate blend with the yolks. Add a spoon of it into the whites and stir carefully. Gradually add the chocolate to the whites until both mixtures are blended together.
Distribute the mousse into small dessert cups and place raspberries on top. Put them in the fridge and take out 15 min. before you decide to serve.
