Chocolate Mousse

For the chocolate mousse, separate the eggs, beat the egg whites and cream separately until stiff.

Melt the chocolate and allow to cool slightly.

Beat the egg yolks with 2 tablespoons of hot water, add the sugar and beat the mixture until creamy.

Stir in the still liquid chocolate. Immediately fold in the cream and the beaten egg white.

Allow the chocolate mousse to set in the refrigerator and then cut out dumplings in portions with soup spoons.

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