Dark Chocolate Mousse
Light, Dairy free, and super indulgent!
Light yet intensely chocolaty, this easy dessert is the perfect treat for chocolate lovers
Light yet intensely chocolaty, this easy dessert is the perfect treat for chocolate lovers. It uses only the egg whites – I often have them left over from other recipes, such as my Challah recipe in which I use only yolks. Also, no heavy cream and no butter, but you won’t miss them, it’s beautifully indulgent and perfectly delicious!
One thing to note: The quality of this dessert depends on the quality of the chocolate, so use a good one.
Ingredients:
7 ounces/200 grams bittersweet chocolate, coarsely chopped
½ cup strong espresso, or other strong coffee
2 tablespoons cocoa powder
6 large egg whites
2 tablespoons sugar
A pinch of salt
Shaved chocolate, chopped nuts or whipped cream for garnish (optional)
Preparation:
Place chocolate, coffee and cocoa in a large bowl set over double boiler at a low simmer, stir occasionally until the chocolate is melted, then take off the heat.
In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high until soft peaks form, add the sugar and salt and continue beating until stiff peaks form.
Using a large rubber spatula, gently fold the chocolate mixture into the egg white mixture until uniform.
Divide the mousse between 6-10 individual glasses or very small mason jars, cover and put in the fridge.
Chill for at least 2 hours – the mousse will be perfect next day too.
Add any decoration right before serving.
Enjoy!
Dr. Ayala