How to make the perfect chocolate mousse

Preparation

1. We melt the chocolate in a double boiler or in the microwave with the butter, taking care not to burn it. In another container while we mount the cream with the rods and leave it firmly in the fridge so that it stays cold.

2. We separate the whites from the yolks, and add the yolks to the chocolate and butter mixture when it has cooled a bit.

3. Then we separate the whites from the yolks, adding the latter to the chocolate and butter mixture when it has cooled down a bit. We mount the whites, first slower and then faster so that they mount well. When they are almost assembled, we add the sugar little by little and continue beating until they are well signed as if it were meringue.

4. Gradually add the egg whites meringue to the mixture of chocolate and egg yolks giving enveloping movements so that the whites do not fall and we do the same operation with the whipped cream.

5. Once we have everything integrated we remove it carefully so that everything is well integrated.

6. We serve in cold glasses and taste our chocolate mousse.