Dark chocolate mousse

1. - put on the stove a pot with water, this big enough to put a bowl for melting the chocolate.

2. (This is called a bain marie)

3. - in this bowl you add the chocolate, butter, espresso and the inside of the vanilla bean

4. - melt this on top of the pot with warm water, but be carefull, don't overheat the chocolate because it will lose flavour and will probably split.

5. - whisk the sweet cream until it reaches yogurt thickness

6. - whisk the egg whites with 200 gram of sugar until stiff ( a good trick to check if it is whipped enough is to hold the bowl upside down and if it doesn't come out.. then you did a good job ;) )

7. - whisk the egg yolks with 100 gram of the sugar until it is nice and creamy

8. - now we are going to ensemble the mousse in this order:

9. 1. mix the chocolate with the whipped cream.

10. 2. add the whipped egg yolks

11. 3. add the whipped egg whites

12. !!NOTE!! Very important in this process is to mix it slowly and carefully. So that you don't lose any air and fluffyness of the mousse.

13. This is the easiest with a spatula..

14. And after let the Mousse set for at least 4 hours in the fridge!