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• 1 tablespoon of gelatin (12g);

• ½ cup (tea) of hot water (120ml);

• ¾tablet of semi-sweet chocolate, chopped (150g);

• 2 eggs, separated; 1 cup (tea) of fresh cream (240ml), whipped to whipped cream;

• 8 tablespoons of sugar (120g).


Method of preparation:

Add the gelatin to the hot water and mix with a fork until it dissolves.


Dissolve the chocolate in a bain-marie. Add the yolks, gelatin and mix well.

Finally add the whipped cream and the beaten egg whites with the sugar, mixing

carefully after each addition.

Pour the mousse into individual glasses and refrigerate for 3 to 4 hours, or until

acquire firm consistency.

Serve decorated with whipped cream, chocolate shavings and cherries in syrup.

Yield: 6 - 8 servings.

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