NEOH chocolate mousse


  • 80g egg yolk (from 4 eggs)
  • 75g egg whites (from 2 eggs)
  • 30g powdered erythritol (if you like it extra sweet)
  • 150g NEOH milk chocolate
  • 375g cream/whipped cream


Beat the egg yolk, egg white and powdered erythritol until foamy. Then whip the cream/whipped cream too. At the same time, melt the chocolate and then stir it into the egg mixture with a whisk. If it becomes too solid, heat it again over the water bath. Now fold in half of the cream/whipped topping. Save the rest for decoration. Cool for at least 2 hours and then enjoy.