Ingredients
Check off ingredients as you go
- 6 extra-fresh large eggs
- 300 g (10.5 oz) 60% dark chocolate
- 150 ml (⅔ cup) plant-based cream (optional, but it’s nice with it)
- 40 g (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 whites until very stiff, adding the sugar once the whites start to get nice and foamy. You should have a firm, thick mass.
- Melt the chocolate in a double boiler or over very low heat and add the plant-based cream. Once the chocolate has melted, let it cool for a few moments, then add the yolks.
- Gently pour the chocolate mixture over the beaten whites and, with a spatula, fold from the bottom up, lifting as you go, to incorporate the chocolate without deflating the whites. As soon as the mixture is smooth with no white streaks, pour into serving dishes and chill in the refrigerator for several hours, ideally overnight.
- Decorate with cacao nibs or chocolate chips.
Tips and variations
This chocolate mousse contains raw eggs, so be sure to use only extra-fresh eggs, keep the mousse in the refrigerator and eat it within 48 hours.
It freezes well; in that case, thaw in the refrigerator and eat within 24 hours of thawing.
You can flavor this mousse with a capful of orange blossom water or a spoonful of coffee, added to the chocolate mixture before folding it into the whites.