Chocolate mousse (Mousse sokolata)
200 g dark chocolate
200 g milk chocolate
2 Tablespoons whiskey
Melt the chocolate over hot water. Split the eggs. Beat the egg whites until stiff. Beat the egg yolks until light and airy, about 10 minutes. Fold the whiskey into the egg yolks, then fold in the melted chocolate, then gently fold in the egg whites. Refrigerate at least 4 hours. Decorate with whipped cream and/or a mint leaf.