Chocolate mousse with white chocolate sauce

Break the chocolate into pieces. Melt the dark chocolate with salt in a fireproof bowl au bain marie.

Split the eggs. Add the sugar to the egg yolks and beat for approx. 5 minutes to a light and creamy mixture.

Beat the egg whites until soft peaks form. Gradually add the rest of the sugar to the egg whites.

Beat the whipped cream in a different bowl.

Cut the stem ginger fine. Mix the melted dark chocolate with the ginger and keep stirring until it shines.

Allow the chocolate mixture to cool slightly and mix gently with the yolk mixture.

Then mix in the whipped cream and rum. Fold the egg whites into a smooth and homogeneous mixture.

Spoon the mousse into a large dish, or spread over different glasses. Put the mousse in the refrigerator for about 1 hour to stiffen.

Boen for the white chocolate sauce lime clean and grate the green skin. Squeeze out the lime.

Break the white chocolate into pieces and melt au bain marie in a refractory bowl.

Remove from the heat and mix the whipped cream, ginger powder, juice and half of the green grater through the melted chocolate.

Serve the mousse with the sauce and sprinkle over the rest of the grater.