Chocolate Mousse – without Eggs

Melt the chocolate in the whipped cream on the kitchen stove without letting the whipped cream boil. For the white version, stir in crushed pistachio nuts. Leave in the refrigerator for at least 24 hours. Whip with hand mixer until as stiff as possible. Dip spoon in hot water and portion balls.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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