For the red fruit gelatin, follow the manufacturer’s instructions the day before.
When the gelatin is set, cut it into regular small pieces and reserve.
1. For the chocolate mousse: Break the chocolate into small pieces in a bowl. Melt the chocolate in a double boiler. Off the heat. Add the butter in small cubes and mix. Separate the egg whites from the yolks.
2. Beat the egg whites until stiff. Add the egg yolks to the melted chocolate, mix to obtain a smooth mixture. Incorporate the stiff egg whites into the chocolate mixture, a little at a time and gently, so as not to lose the mousse texture. Incorporate the small pieces of gelatin into the mousse
3. Mixing gently, pour into glasses and refrigerate for 2 hours.
Rest time: 1 night