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| 6 x ca. 30 g | Dark Bitter Chocolate |
| 1/2 x ca. 30 g | butter |
| 4 mittel | Eggs separated |
| 3 Tropfen | Vanilla essence |
| | Soft dark brown sugar, to taste |
| 2 Esslöffel | Brandy or Other Liquer, warmed |
| 1 x ca. 30 g | Each, White and Dark chocolate |
| 1 Esslöffel | Milk hot |
| | Chocolate Curls |
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Break chocolate into pieces. Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff. Fold into the chocolate mixture.
Place in 4 glass dishes. Chill until firm.
To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons, spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls.
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