Categories: Chocolate 
      Yield: 8 servings 
  
    400 ml Heavy cream 
      2    Egg yolks 
      2    Egg whites 
    125 g  Whole milk chocolate 
    125 g  Bitter chocolate 
      1 tb Sugar 
  
  Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat 
  until they are creamy. Whip the heavy cream until stiff. Melt carefully 
  both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir 
  carefully the melted chocolate under the whipped cream. Add the egg yolks, 
  stir the eggwhites spoon by spoon under the cream. Put the Mousse au 
  Chocolat for at least two hours in the refrigerator.