Chocolate Mousse

For the chocolate sprinkles, scrape 25 g semi-sweet cooking chocolate onto a plate with a knife and set aside.

Chop both types of couverture in a universal chopper and melt in a water bath. Mix the egg yolks and milk and beat in a saucepan on 2 or automatic heat 3 to 4.

Stir the egg milk into the cooking chocolate and cool.

Whip the whipped cream until stiff and fold in evenly with a whisk, then refrigerate for at least 3 hours.

Clean the fruit. Dust 4 plates with powdered sugar. Scoop the mousse with a tablespoon dipped in hot water and arrange with the fruit. Serve garnished with chocolate sprinkles.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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