400 ml Heavy cream
2    Egg yolks
2    Egg whites
125 g  Whole milk chocolate
125 g  Bitter chocolate
1 tb Sugar

Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat
until they are creamy. Whip the heavy cream until stiff. Melt carefully
both kinds of chocolate, the chocolate shouldnt be warmer than 20 C. Stir
carefully the melted chocolate under the whipped cream. Add the egg yolks,
stir the eggwhites spoon by spoon under the cream. Put the Mousse au
Chocolat for at least two hours in the refrigerator.