For 4 persons
- Dark chocolate 250 g
- 100 g butter
- Eggs 4
- Stevia Jual Powder 100 g
- 200 ml milk cream
Melt the chocolate in a double boiler or in the microwave, in one minute batches and always at medium power. Once we have the melted chocolate, we let it cool a little. On the other hand, we whip the milk cream and leave it very firm in the refrigerator so that it stays cold.
Then we separate the whites from the yolks, adding the latter to the mixture of chocolate and butter when it has cooled a bit. We beat the egg whites, first at a slow speed and then faster. Beat and add JUAL powdered stevia little by little while continuing to beat until they are firm and shiny enough to make a meringue.
We add the egg white meringue to the mixture of chocolate and egg yolks, but we do it little by little and always giving enveloping movements. We do not add all the whites at once but we add a little and mix it and repeat the operation so that the whites do not fall. Once the whites are incorporated, we do the same operation with the cream.
We add a little cream to the bowl where we are beating the mousse and once integrated, we continue adding cream until it is more or less homogeneous. With a silicone spatula and always giving enveloping movements we will achieve it in about 5 minutes with a little patience.