Dark Chocolate Mousse

• 200g dark chocolate 70%
• 4 eggs
• 2 tbsp sugar
• 1 pinch of salt
• Optional: 1 tbsp rum or cointreau

👨‍🍳 Step-by-step instructions

1. 1

   Melt the chocolate in a double boiler. Cool slightly.

2. 2

   Separate egg yolks from whites.

3. 3

   Mix yolks with the chocolate. Add liquor if desired.

4. 4

   Beat the whites with the salt until stiff peaks form. Add sugar at the end.

5. 5

   Incorporate the whites into the chocolate in three batches, with folding movements.

6. 6

   Pour into cups or glasses. Refrigerate for at least 2 hours.

💡 Chef's tip

The chocolate should be at hand temperature (36°C) when incorporating the egg whites — if it is hotter, they will collapse. Let it cool briefly after melting before folding anything in.

📝 Our take

Chocolate mousse without cream is the real French version, and it is more intense than any cream-based mousse. Only good dark chocolate, eggs and sugar. The secret is temperature: the chocolate cannot be hot when it meets the beaten whites or they deflate instantly. The result is light, airy and exactly as bitter as it should be.

🍷 Wine & food pairing

Pedro Ximénez sherry or a Banyuls sweet wine. For those who prefer something not sweet, an Armagnac or a peaty whisky also work surprisingly well with dark chocolate.