Protein chocolate mousse

Hydrate the gelatin sheets in a deep dish with water.

Put the milk and the chocolate in a saucepan over a heat. Stir gently until the mixture is thick and homogeneous. Be careful not to burn the chocolate!

Turn off the heat when the mixture is ready and add the gelatine sheets one by one. Stir until well integrated. If there are lumps, put the saucepan over low heat and stir.

When ready, let it cool. While the mixture is cooling, beat the egg whites until stiff. You can add a few drops of lemon juice to make them whip better.

Once the egg whites are whipped, add the chocolate mixture little by little with the whisk whiskers. Beat until the mixture is well integrated and the texture is fluffy and light.

It's ready! Pour the mousse into small glasses and let stand in the refrigerator for 15 to 60 minutes.

Decorate with whatever you like: slivered almonds, red fruits, pistachio, coconut, etc. Enjoy!