250g of Dulcinea spreadable cream
100g butter
100g sugar
200g whipping cream
4 eggs

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Separate the whites from the yolks and add the yolks in a bowl with the sugar and beat well until you have a homogeneous mixture.
2. We put a saucepan over low heat and add the butter. When it is melted, add the mixture of the yolks and sugar and mix well.
3. While stirring the mixture on the heat, slowly add the whipping cream and stir for another 5 minutes until the mixture thickens.
4. After the minutes, turn off the heat and add the Dulcinea chocolate cream until it melts and there is a homogeneous mixture.
5. Pour the mixture into a bowl to cool to room temperature. While it cools, mount the egg whites with a whisk and when they are about to snow, incorporate them in an enveloping way with the already cold mixture.
6. Serve the mousse in small glasses and put in the fridge to chill for 4 hours. Once cold, ready to serve.