Mousse di Cioccolato
Chocolate Mousse

6 ounces (175 grams) dark chocolate
3/4 pint (450 ml) whipping cream
2 eggs, separated
2 ounces (50 grams) chopped, toasted hazelnuts

Break the chocolate into pieces and put in a heatproof bowl over a
saucepan of barely simmering water. As soon as the chocolate has melted,
remove the bowl from the heat and leave until it has cooled but is still
liquid. Whip the cream until it just holds its shape. Fold in the beaten
egg yolks. Whisk the egg whites until stiff but not dry. Fold the cream
into the chocolate and then the hazelnuts. Lastly, fold in the egg
whites. Spoon into a serving dish and chill in the fridge for 4 hours
before serving.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela



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