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Dark Chocolate Mousse

• 200g dark chocolate 70%
• 6 eggs
• 2 packet of vanilla sugar (choose a sugar-rich vanilla)

Break the chocolate into small pieces and melt in a bain marie until a smooth and shiny. Remove from heat, add the vanilla sugar, stir well to incorporate the sugar, then add the yolks one by one, mixing after each addition doeuf.
Beat the white snow closes with 2-3 drops of lemon juice (Hervé This trick Head & Simon).
Stir gently white chocolate preparation by raising the mass not to back the whites. The lightness and sparkling dépenden much consistency this stage. Distribute in ramekins and allow to refrigerate 4 hours.

It is possible to reduce the foam by reducing the amount of yellow incorporated, for example 6blancs and 2 or 3 yellow. This foam has a very spicy flavor because it is very sweet and enjoyed chocolate as a luxury.