Swiss Chocolate Mousse - cooking recipe

Ingredients

100 g tolberone chocolate candy bars, chopped
2 eggs, separated
1/2 cup thickened cream (whipped cream)

Preparation

1) Melt chocolate in a large bowl over hot water.
2) Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
3) Fold in whipped cream, then softly beaten egg whites.
4) Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
5) Decorate with extra whipped cream, strawberries and chocolate curls if desired.