The recipe is Alessia , modified by me to fit the milk chocolate. Dolce
just right for a small tear in the spring diet ............ with the excuse of having to eat the Easter eggs.
My version
125 grams of milk chocolate
2 eggs (referred to the egg whites)
15 grams of butter
(the original recipe calls for sugar, I use milk chocolate instead I preferred the dark of omit ).
Chop chocolate and melt in a double boiler, combine egg yolks and butter in small pieces and mix. Join the egg whites stirring from the bottom up slowly so as not to remove the compound.
Put the mousse into small bowls and leave in refrigerator for at least three to four hours (I all night).