Dark Chocolate Mousse with Sea Salt
Prep time: 30 minServes: 6
Pairs with
The chocolate's bitterness and the salt's contrast are lifted by a powerful dessert red — Banyuls, Recioto della Valpolicella or port.
Ingredients
- 200 g dark chocolate (70%)
- 4 eggs, separated
- 50 g sugar
- 200 ml whipping cream
- Flaky salt
- 1 tsp fleur de sel for topping
Method
- 1Melt the chocolate in a bain-marie. Cool slightly.
- 2Whisk the egg yolks with half the sugar until pale and fluffy. Stir into the chocolate.
- 3Whip the cream to soft peaks. Whisk the whites with the remaining sugar to stiff peaks.
- 4Gently fold the cream into the chocolate, then the whites in two additions.
- 5Divide into glasses or bowls. Chill for at least 4 hours. Top with fleur de sel before serving.