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Chocolate Mousse In double boiler, melt 190g chocolate 75% cocoa, add 95g of butter. When mixture is homogeneous, add 2 egg yolks passed through sieve. Separately, beat 7 egg whites and then add 45g of sugar mounted. Beat until a firm meringue. Gently mix the two preparations without moving too strong not to lose the air clear of snow.Refrigerator for at least 2h.

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