Chocolate mousse

1. Break the chocolate and melt in a water bath. In a second saucepan, boil the milk and pour over the chocolate. Mix and add the egg yolk. Pour the egg whites in a bowl and whisk vigorously incorporating sugar gradually till soft peaks. Fold the egg whites into the chocolate mixture. Mix gently lifting the preparation from the center to the edges, while rotating the bowl. Pour the mousse into the mould on top of the dark chocolate praline. Smooth evenly. Place in the freezer for at least 2 hours.

Photo credit: Pierre Hermé