1 chocolate bar per person if large, 2 if medium sized.
1 egg per person (Big amount: -2 eggs)
1 bag of vanilla sugar
1 tsp sugar per person
200 ml whipped cream
2 pots that fit into one another to creat the bain-marie effect.
Fill the biggest pot with water and put it on the fire. Turn the furnace up to the highest setting. Place the second pot in the first. Put the chocolate in the second pot and let it melt. Meanwhile, seperate the yolks from the eggwhites. Put the eggwhites in a big bowl. Once the chocolate has melted, mix in the sugar, regular and vanilla. After that, add the yolks. Whip (?) the eggwhites, and remove the pot with the melted chocolate from the fire. Add the eggwhites. Important: 'fold' them under instead of stirring them in. This way the chocolate mousse will be light and creamy instead of thin and runny. Repeat this process with the cream (into the mixer, then folding in). Let the chocolate mousse set for 24 hours in the fridge.