160 g of cream
40 g of milk
230 g of Guanaja dark chocolate 70%
100 g of Jivara milk chocolate
200 g of egg whites
80 g of sugar

Boil the cream and the milk, pour in several times on the chocolates until you get a smooth ganache.
Beat the egg whites with a small portion of sugar. When the whites are almost firm, add the remaining sugar and continue beating 1 min.
Pour the ganache on the whites by gently mixing with the spatula.
Let the chocolate mousse to the refrigerator before serving.