- 500 grams of pure chocolate (good quality)
- 150 grams sugar
- 4 eggs
- 2.5 dl cream
1 bottle La Trappe Dubbel (7%)More about La Trappe Dubbel (7%)
- Slowly melt the chocolate and add the La Trappe Dubbel to it.
- Whip the egg whites until they stiff and add sugar.
- Whip the cream until it is semi stiff.
- Add the egg whites to the chocolate and then add the cream.
- Let the chocolate mousse stiffen for at least four hours in the fridge. Enjoy your meal!
Recipe from ME de Graaf