DIRECTIONS

1. Cut the chocolate in pieces and melt it in bain-marie along with the milk, while stirring constantly with a spatula until the chocolate melts well.
2. While stirring, add sugar. Then get the mixture off heat and let it cool for 5 minutes.
3. Crack the eggs and separate the 8 yolks from the 10 whites (there are 2 yolks wich we are not going to use).
4. In a deep bowl, beat the yolks slightly and add them to the chocolate mixture while stirring quickly (so as not to bake the eggs). Let the mixture cool very well.
5. Beat the egg whites in meringue and add them to the chocolate mixture little by little, while stirring slowly (so as not for the meringue to cut).
6. Put the mousse in small individual cups and leave them in fridge for at least 4 hours.