By: Marc Laguna Hernàndez and Alberto Escobar Gutiérrez

The chocolate mousse is a dessert of France. It is a soft cream, served in glasses. In Argentina are popular alfajores of chocolate mousse.

• 200 grams of melted chocolate

• 30 grams of butter

• 75 grams of sugar

• 3 egg yolks

• 4 egg whites

• 1 tablespoon brandy

• 300 grams of cream

1. Melt the chocolate with a tablespoon of water and butter.

2. Mix the yolks with the sugar, until it dissolved and flavored with brandy.

3. Mix some more and add the melted chocolate, stir well and let cool.

4. Whip the cream in a blender and add carefully.

5. Beat the egg whites, mix without stirring from the bottom up so it does not download and fluffy.

6. Served very cold, but without allowing it to be frozen, divided into tall glasses with a garnish of cream and chocolate shavings.