Luscious Lavender Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 150g dark chocolate (70% cocoa)
• 400ml heavy cream
• 2 tbsp culinary lavender
• 6 large eggs, separated
• 130g granulated sugar
• A pinch of sea salt

Instructions

1. Finely chop the chocolate and place it in a heatproof bowl.
2. In a small saucepan, warm the cream over medium heat until hot but not boiling.
3. Pour the heated cream over the chocolate and let it sit for a moment before stirring gently until fully combined and smooth. Set aside to cool slightly.
4. Meanwhile, in another bowl, combine the egg yolks and sugar. Whisk until pale and creamy.
5. Gradually pour the cooled chocolate mixture into the yolk mixture, stirring constantly to prevent curdling.
6. In a separate clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
7. Gently fold the beaten egg whites into the chocolate yolk mixture in three parts, being careful not to deflate the whites.
8. Evenly divide the mousse between 4 individual glasses or dessert dishes and refrigerate for at least 2 hours.
9. Before serving, sprinkle a pinch of culinary lavender on top for an enchanting aroma.

Chef’s Insight

The key to the perfect mousse is to fold in the egg whites gently but thoroughly.

Notes

This recipe calls for culinary lavender, which is food-safe.