Ethereal Chocolate Mousse Clouds

Allergens

Eggs, Dairy

Ingredients

• 1. 100g dark chocolate (70% cocoa) 2. 60ml strong coffee 3. 4 large egg whites 4. 100g granulated sugar 5. 200ml heavy whipping cream

Instructions

1. Finely chop the chocolate and place it in a heatproof bowl. Heat the coffee until it's just short of boiling, then pour it over the chocolate. Let it sit for a moment before gently stirring until smooth and glossy. Set aside to cool slightly.
2. In a separate large, clean bowl, begin whipping your egg whites until they form soft peaks. While doing this, slowly add in the granulated sugar and continue whipping until you have stiff peaks.
3. Gently fold the cooled chocolate mixture into the whipped egg whites, being careful not to deflate them. This will result in a light, airy chocolate mousse.
4. In another clean bowl, whisk your heavy cream until it forms soft peaks. Fold this gently into the chocolate mousse.
5. Spoon the mixture into serving dishes or glasses and refrigerate for at least an hour to set. Serve chilled with a drizzle of raspberry sauce and enjoy the ethereal symphony of flavors and textures.

Chef’s Insight

The key to this dessert is in the whipping of the egg whites - take your time and be patient to achieve the perfect texture.

Notes

This recipe is easy to follow and produces impressive results.