Ingredients
Check off ingredients as you go
- 6 extra-fresh eggs
- 300g (10.5 oz) dark chocolate 60% cacao
- 15cl (⅔ cup) plant-based cream (optional, but it’s nice with it)
- 40g (3 tbsp) sugar (optional)
- chocolate chips or raw cacao nibs (that’s what I used here)
- Separate the egg whites from the yolks.
- Beat the egg whites to very stiff peaks, adding the sugar when the whites start to foam well. You should have a firm, thick mass.
- Melt the chocolate in a double boiler or over very low heat, add the plant-based cream. When the chocolate is melted, let it cool for a few moments, then add the yolks.
- Gently pour the chocolate mixture over the beaten egg whites and with a spatula make movements from bottom to top, lifting to incorporate the chocolate without deflating the whites. As soon as the mixture is smooth and without white lumps, pour into serving containers and refrigerate for several hours and ideally until the next day.
- Decorate with cacao nibs or chocolate chips.
Tips and Variations
Chocolate mousse contains raw eggs, so be sure to use only extra-fresh eggs, keep them refrigerated, and consume within 48 hours.
They freeze well. In this case, you can thaw them in the refrigerator and consume within 24 hours after thawing.
You can flavor this mousse with a capful of orange blossom water or a spoonful of coffee, adding it with the chocolate mixture before incorporating with the whites.