Dark chocolate mousse
Deep, almost serious chocolate mousse, airy yet intense. Few ingredients, nowhere to hide. Use a chocolate you love.
- dark chocolate (70%)200 g
- eggs4
- caster sugar50 g
- double cream2 dl
- flaky salt1 ml
- 1
Melt the chocolate gently over a water bath. Let cool slightly.
- 2
Separate the eggs. Whisk the yolks with half the sugar until fluffy and fold into the chocolate.
- 3
Whip the cream. Whip the whites with the rest of the sugar to stiff peaks.
- 4
Fold in the cream first, then the whites, into the chocolate. Divide into glasses and chill at least 2 hours. Top with flaky salt.
Contains: egg, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
Contains raw egg white. Use fresh eggs and serve chilled. Dark chocolate may contain traces of soy and milk; check the label.
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