Chocolate Spitz with Chocolate Mousse

For the chocolate spitz, fold stanitzels out of baking paper and pour out liquid chocolate, pour off remaining chocolate, chill the spitz briefly. Whip the cream. Beat egg whites and granulated sugar until stiff. Beat egg yolks until foamy. Put chocolate in a kettle and soften over steam. Soak gelatin in cold water, then squeeze out, place in a small saucepan and heat. The gelatin must not boil, however, or it will lose its gelling power. Mix the egg yolks, chocolate and gelatine well. Then fold in the snow and finally the whipped cream. Fill the chocolate spitz with chocolate mousse and chill.

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