Beatrice's Mousse au chocolat

From Zurich

150 g. cremant

1  Egg (Whole)

5 dl. cream

Whisk one egg in a separate bowl.  Melt the chocolate on a separate bowl.  Add the egg to the melted chocolate.

Using a stand up mixer whip the the cream then fold the cream into the melted chocolate.  Put in the refrigerator for at least 4 hours or over night.  You can also freeze it!!

Beatrice serve this dish on nice little bowls.  She also used this Mousse to make her pastry swans.