Mascarpone and chocolate mousse 😜.

1. We put to hydrate the 2 sheets of gelatin in cold water for a few minutes. When they are hydrated it is very important to drain them well.

2. In a saucepan, heat about 100 ml of cream. Once hot, add the cocoa powder, gelatin and dates. Mash everything very well.

Whip the remaining cream and the 2 egg whites in separate bowls until stiff peaks form. 🥛🥚

Mix everything with encircling movements or with the whisk until it is homogeneous. The texture should be creamy.

Because of the texture it can be a little difficult to pour into the cups. What I do is to take a freezer bag as a piping bag. I pour the dough in, close the bag and cut off a corner. This way it is easier to spread. To decorate, we take 85% chocolate and grate it on top of the cups🍫

Leave in the refrigerator for a couple of hours until it takes consistency and all that remains is to enjoy 🤤.