Whispers of Midnight Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 100g dark chocolate (70% cocoa)
• 200ml heavy cream
• 4 large eggs, separated
• 50g coconut sugar
• 1 tablespoon coffee extract
• A pinch of sea salt
• Coconut flakes for garnish

Instructions

1. In a heatproof bowl, melt the chocolate over a double boiler or in the microwave in short intervals, stirring in between each until smooth. Allow to cool slightly.
2. In a separate bowl, whisk together the egg yolks and coconut sugar until light and creamy. Add the coffee extract and blend until well combined.
3. Gradually pour the melted chocolate into the egg yolk mixture while continuously stirring to avoid curdling. Stir in the sea salt.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the chocolate coffee mixture.
5. In a separate bowl, whip the heavy cream until it forms soft peaks. Fold it gently into the mousse mixture.
6. Divide the mousse into two glass cups and chill in the refrigerator for at least 3 hours or overnight.
7. To serve, garnish with coconut flakes and a dollop of whipped cream.

Chef’s Insight

This mousse is inspired by the after-dinner chocolate treats enjoyed in French cafes.

Notes

Make sure to use good quality dark chocolate for an intense cocoa flavor.