Chocolate Mousse
Chocolate mousse is one of those favorites of mine, but I’m guessing I have only had the real deal a handful of times in life. This dessert is so simple to put together, can be made in advance and is sure to impress for Valentine’s Day - or any day for that matter. It’s important to use the freshest, organic eggs you can find. If you’re concerned about salmonella, do get pasteurized eggs. In the U.K., where I currently live, all chickens are vaccinated against salmonella, so it would be extremely rare to contract. Do be your own wellness expert and determine if this recipe is suitable for you. Do use caution serving raw egg to young children, the vulnerable and elderly population, where a cooked chocolate pudding would be best. Nonetheless, this is a fantastically delicious recipe, you are sure to love and make again and again.
Makes: 4 espresso cups (or 2 teacups)
1 (100g) 85% Lindt chocolate bar
4 eggs, separated
1 Tablespoon sugar
pinch sea salt
Optional for serving: cocoa powder & fresh berries
Method
Melt the chocolate using a double boiler or bain marie. Set aside to cool.
Whisk the eggs and sugar until stiff peaks.
Whisk the egg yolks and pinch of salt into the cooled, melted chocolate mixture.
Fold the egg whites into the chocolate, by thirds until fully incorporated.
Spoon into serving cups or bowls and refrigerate several hours (or freezer for 15 minutes).
Serve with a sprinkle of cocoa powder and fresh berries, if you like.