I have to say that the mousse composition include raw egg yolks. Therefore, eggs must be very fresh!!! Many people are afraid to eat eggs without thermal treatment in the food... I won't say that it's safe or something... Someone take someone there... It's a private matter, habit etc.... I am understanding and respect for those who treated with caution. But I in desserts, creams, ice cream, etc. allow you to use raw eggs... the Disastrous outcomes have not yet been. So, this recipe is for these brave as I am. :) Like light mousses without the addition of eggs simply will not work, there is no such consistency... so, the egg yolks and sugar whisk until whitening.

The chocolate melted on a hot steam bath. I boil in a saucepan the water, hoisted on top of the colander, it put a pitcher of chocolate. Stirring melted.

Whisk in the cream.

Mix all together (egg yolks, chocolate, cream).

Soak gelatin in small amount of water according to the instructions on the pack. I have used gelatin to soak for 10 minutes. If You use gelatin, which need to soak for a long time, then soak it before cooking the mousse. Dissolve gelatin over low heat.

Add gelatin into the cream, gently stir, tighten the receptacle with clingfilm and chill in the refrigerator for at least 2-3 hours.

Cut out the balls or mousse these are the "gnocchi" (I cut them with two tablespoons) and serve with berries, mint or berry sauce. You can pour not yet hardened mass in the bowl and continue to serve them well. Great idea about this mousse from Olga Babych - you can use it as a layer or top layer for cakes or pastries. It is clearly delicious! Bon appetit! The recipe is from the magazine "Bon appetit" (2002).