---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate
       Yield: 8 servings
     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 shouldn't 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.