Put the sugar moistened with water in a pan (not too much, just enough to make all the sugar wet)
While the sugar reaches the boil beat the yolks along with the whole eggs in the blender until they double in size and add the boiling sugar in the form of thread and beat until it is well incorporated and looks spongy.
Break ferrero chocolates until leaving small pieces, set aside
In another bowl put half of the cream (not too cold) and add the melted chocolate and beat quickly until fully incorporated (it is important to beat well and quickly so that the chocolate does not harden)
Add the pasta that we made with the sugar and the eggs and beat in an enveloping way so that it does not get off.
Add the other half of the cream and the grenetina (previously moistened and heated) in the form of thread. continue beating in an enveloping form until it is fully incorporated.
To empty in molds, like glasses, that we can decorate before throwing the mousse, with the liquid chocolate. It can also be mounted on a chocolate cookie base.
Since we empty the mousse in the molds or cups we throw the pieces of ferrero chocolate in the center and we can stir a little with a spoon or a stick.
Cool preferably covered with plastic wrap so they do not absorb the taste of other foods inside the refrigerator.
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