French Chocolate Mousse
100g Dark Chocolate
175g Milk chocolate
110g Egg whites
Pinch Cream of tartar
275g Whipped cream, medium peak
Place chocolate in a bowl and melt over a pan of boiling water. Put it aside.
Whip the egg white, sugar and cream of tartar until a stiff peak. Transfer to a bowl.
Whip cream to a medium peak.
When the chocolate is warm, about budy tempreature, FOLD egg whites, then whipped cream.
Keep in a fridge