Chocolate Mousse (Viennese Chocolate Mousse)

Beat the egg yolks with the sugar and high-quality chocolate until a smooth consistency is achieved

Add the pinch of salt (this enhances the flavor of the chocolate) and 2 tablespoons of whipped cream

Beat the egg whites until stiff and fold them into the prepared mixture with care

Place in the refrigerator in individual portions and decorate with whipped cream at serving time

There's another way to prepare the Viennese chocolate mousse: it should use only 2 large egg yolks and 4 large egg whites

Ferment 1/4 cup of milk and thicken it with 1 tablespoon of cornstarch

Remove from heat, let cool slightly, and add 2 well-beaten egg yolks with the sugar, high-quality chocolate, and pinch of salt

Mix well to achieve a smooth consistency and remove from heat

Combine 2 tablespoons of whipped cream and 4 large egg whites beaten until stiff

Place in individual portions or a crystal compote dish and refrigerate

As in the other recipe, decorate with whipped cream at serving time.