Midnight Samba Chocolate Mousse

Allergens

Eggs, Dairy (in chocolate)

Ingredients

• 8 oz dark chocolate (90% cocoa) 1 cup coconut cream 4 large eggs, separated 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp sea salt Fresh raspberries for garnish

Instructions

1. In a double boiler, gently melt the chocolate and coconut cream together until smooth and glossy. Stir frequently to prevent burning. Remove from heat and let cool slightly.
2. Separate egg yolks and whites, placing yolks in a separate bowl and whisking whites in another until they form soft peaks.
3. Add cinnamon, nutmeg, and salt to the egg yolks and mix well. Gently fold this mixture into the cooled chocolate coconut blend.
4. Fold the egg whites into the chocolate mixture, taking care not to deflate them. Pour into individual serving glasses or ramekins and chill for at least 3 hours, or until set.
5. To serve, garnish with fresh raspberries and enjoy every moment of the Midnight Samba.

Chef’s Insight

The key to this dish is patience, allowing the mousse to set properly in the refrigerator before serving.

Notes

The spices used in this recipe can be adjusted to taste, adding more cinnamon or nutmeg if desired.