Ingredients
• 40 cl of liquid crème fraîche (not low fat),
• 200 g melted cooking chocolate.

Instructions
• Whip the crème fraîche to a Chantilly cream using an electric whisk. During this time, melt the chocolate in the microwave or a bain-marie.
• Once the cream is whipped, incorporate the melted chocolate, stirring with a hand whisk, mix well and put the mousse in the refrigerator to cool for one or two hours before eating.

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