Dark Chocolate Mousse

RECIPE INFO

Serves 4

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INGREDIENTS

  • 160g 70% lindt chocolate, broken into small pieces
  • 40 ml water
  • 10g butter
  • Pinch of salt
  • 2 eggs, separated into yolks and whites

METHOD

Melt the chocolate with water, butter and salt over a bain marie of hot (not boiling) water.

Remove from the heat and beat in the egg yolks one at a time.

Allow to cool and thicken.

Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.

Pour into Le Creuset ramekins and leave to set in the fridge.