Soak gelatin in cold water. Chop the chocolate coarsely and dissolve in the hot milk while stirring.
Remove the pot from the stove, squeeze out the gelatin and stir into the chocolate mixture.
Let the mix cool down, when it begins to gel, beat the egg whites until stiff and add the sugar. Stir the chocolate mixture and fold in the beaten egg whites evenly.
Put the mousse in the refrigerator for 1-2 hours.
Ingredients
3 sheets of gelatin
100 g dark chocolate
200 ml milk
3 egg whites
30 g sugar
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