2-color chocolate mousse

Finely chop the pure and white chocolate apart. Put the chocolate in 2 bowls and add the whipped cream to the white chocolate.

Place the bowls in 2 separate pans with a small layer of boiling water (the bowl must not touch the water).

Let the chocolate melt with stirring (au bain-marie). Remove the bowls from the pan and allow to cool slightly.

Split the eggs. Beat the egg whites with the sugar with a mixer for about 5 minutes until they form shiny stiff peaks.

Put the whipped cream in a large bowl and whisk in approx. 3 minutes.

Beat the egg yolks with a whisk. Stir in the sugar.

Stir in half of the egg yolk sugar mixture through the melted dark chocolate and stir in the rest of the egg yolk / sugar mixture through the melted white chocolate.

Gently fold half of the whipped cream through the pure chocolate mixture and then lightly half the protein in parts.

Repeat with the white chocolate mixture.

Chop the dark chocolate fleur de sel coarsely and scoop through the pure chocolate mousse.

Spoon the pure chocolate mousse with the white chocolate mousse in glasses.

Put in the refrigerator for at least 2 hours.

Chop the dark chocolate strawberry balsamic into pieces and garnish the mousse.