Chocolate fondant with chocolate mousse
Melt chocolate and butter over a water bath. Whip Hermesetas Granulated and eggs white and fitted with sifted wheat flour. The two masses are reserved together and poured into muffin cups. Bake about 8 minutes at 180 degrees.
Melt the chocolate over a water bath. Stir egg yolk and Hermesetas Granulated together. Whip the cream easy. Reserve the egg mixture in the melted chocolate and fold gently with the cream.
Put the mousse in the fridge for a few hours.