Belinda Ibrahim's Chocolate Mousse Ingredients - 500 g dark chocolate - 8 tablespoons sugar - 10 eggs - 100 cl light liquid cream (3% or 5%) - 1 pinch of vanilla - 1 pinch of salt - 1 capful of whiskey Preparation Method 1. Melt the chocolate in a double boiler. 2. Separate the egg yolks from the whites. 3. Beat the egg whites until stiff, adding a pinch of salt. 4. Slowly pour the melted chocolate over the egg yolks (with a pinch of vanilla) and stir until smooth and homogeneous. 5. Gradually add the liquid cream in small doses, ensuring no lumps form. 6. Gently fold the egg whites into the chocolate mixture in small portions, using gentle motions to preserve the airy texture. 7. Add a capful of whiskey to the mixture and combine. 8. Transfer the mousse into its final serving dish and place it in the freezer for 5 hours. 9. Remove from the freezer 30 minutes before serving to allow it to reach room temperature. Tips: - Add orange or lemon zest for a unique twist. - Stir in 1 to 2 teaspoons of instant coffee for a distinctive flavor. - For convenience, melt the chocolate in the microwave. - Store leftover mousse in the freezer after the meal.