Mousse au Chocolat: Velvety French Chocolate Delight vs Eierkuchen (German Pancakes)

Both desserts rely on sugar, butter and eggs, yet put them to very different work. In the mousse, butter melts into dark chocolate, sugar is whisked into the yolks until pale and thick, and stiffly beaten whites are folded in, giving a chilled, light and airy dessert with deep chocolate richness. The Eierkuchen beat whole eggs into a thin batter of flour and milk, while the butter goes into the pan, yielding warm, thin pancakes that turn golden with slightly crisp edges. One is cold and spoonable; the other is served straight from the pan, rolled or folded and dusted with sugar.