Dark Chocolate Mousse

1. 1 Dark chocolatepack 90 g ≈ $2.50 35 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 60 ml
4. 4 Sugar 12 g
5. 5 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Break the chocolate into pieces and melt it in a double boiler over low heat, stirring until smooth. Remove from heat and let cool for 5 minutes.

2. Separate the egg yolks from the whites. Fold the yolks into the warm chocolate until fully combined.

3. Whip the egg whites with a pinch of salt and sugar for 3–4 minutes until soft, stable peaks form.

4. Whip the cold heavy³ cream for 2–3 minutes until it forms a soft, creamy texture.

5. Gently fold one-third of the whipped egg whites into the chocolate, then fold in the remaining whites and cream, using a spatula to lift from the bottom.

6. Spoon the mousse into ramekins and refrigerate for 3 hours until set and airy.