- 100 g dark chocolate

- 100 g white chocolate

- 2 tbsp butter

- 3 eggs

- 2 tbsp powdered sugar

- 1 tsp vanilla sugar

- 500 ml of 30% cream

- pinch of salt

- currants

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Put 1 tbsp of butter and dark chocolate broken into pieces in a bowl and place over a pot with a small amount of boiling water. Let stand for about 2 minutes, then stir until smooth. Set aside to cool slightly. Proceed in the same way with white chocolate.

Beat egg yolks with powdered sugar until fluffy.

Whisk the egg whites with a pinch of salt until stiff.

In a separate bowl, whip the cooled cream to stiffness. At the end add vanilla sugar.

Combine half of the yolk mixture with melted, slightly cooled dark chocolate. Then combine with half of the whipped egg white foam. Finally, add half of the cream and gently mix. Proceed in the same way with the white chocolate.

Put your created mousse in layers into cups. Decorate with currants and place in the refrigerator to chill.

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