No, really. Dark chocolate. No added sugar – because YUK to sugar – and then cream and eggs and butter. That all sounds totally healthy, right?
If you need a bit of sugar you could always use a less severe dark chocolate – like a 65% or something. Or use one dark and one regular chocolate. But I like it a tad bitter and salty. The cloying sweetness is what I usually hate about mousse.
This will make 6 small ones. Or 4 big ones that may be difficult to finish. Depends how gluttonous you feel.
INGREDIENTS:
200g good quality dark chocolate (I use Lindt 95%)
Small blob of butter
300ml free-range cream
tsp vanilla extract (try use a real extract, not flavoured sugar water)
2 large eggs
Splash of whiskey or whatever if you fancy that sort of thing. Amarula, even?
INSTRUCTIONS:
- Break up the chocolate into a heatproof mixing bowl with the butter over a pan of simmering water and allow to melt, stirring occasionally.
- Whip the cream and vanilla extract until has a silky sheen with soft peaks.
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Separate the eggs and add the yolks to the cream mixture and mix them through, and put the whites (one at a time!) into an empty, clean and dry mixing bowl. Remember if there is ANY contamination from yolk then they won’t whisk well. Whisk until stiff.
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Spoon the chocolate mixture into the cream, add the splash of whiskey if you’re going that route and stir that in.
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Gently fold the egg whites into the cream and chocolate mixture. Be careful not to knock the air bubbles out. You’ll end up with a very heavy mud rather than mousse.
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Transfer to individual dishes/one large serving dish/fancy cups/wine glasses and refrigerate until ready to serve.
I found these yellow sprinkles in the cupboard so added a few of those. You could also decorate with a single cherry, a sprig of mint, a crackle of Himalayan salt, or nothing.
Oooooh look – I took some pictures:
Melt that chocolate with the butter. Do it.
This is what your silky smooth whipped cream should look like:
Add that amazing melted Lindt-y goodness:
Serve it to your sweet baboo:
