Mousse au Chocolat

400 ml Heavy cream
2 Egg yolks
2 Egg whites
125 g Whole milk chocolate
125 g Bitter chocolate
1 tb Sugar

Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat until they are creamy. Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon under the cream. Put the Mousse au Chocolat for at least two hours in the refrigerator.