- 250 gram dark chocolate (finely chopped)
- 250 ml. un-sugared cream
- 150 millilitre water
- 145 gram of sugar ( divide 70 grams and 75 grams )
- 100 gram of protein (egg whites)
Kitchen equipment needed
- Stand mixer
- Big bowl
Making the chocolate mousse — 15 minutes
HEAT up 150 ml. water in a pan using the low-heat setting. ADD 75 grams of sugar (that’s not all of it!) until the sugar is entirely dissolved into the water, stir lightly. Don’t let the sugary water come to a boil, pour in the chocolate and lightly whisk until the chocolate has melted completely and fused with the sugar and water.
Remove from heat and let cool off to room temperature. BEAT the cream lobed in the meanwhile, make it as thick as yoghurt. Mix the chocolate and lobed cream together.
Finishing up — 10 minutes
BEAT the egg whites (protein) separately. It’s important that the egg whites are stiff before adding more sugar. ADD 70 gram sugar to the beaten egg whites in 1/3ths at the time. This is to prevent the egg whites from lumping together with the sugar.
GENTLY mix the sugar and egg whites mixture trough the chocolate mixture by using a flexible spatula. ADD in dash spirits, like white rum, or any other kind of liquor to choice. Just be sure to balance the liquor to the chocolate mixture, otherwise it will never be fluffy and soft.
PLACE into your refrigerator for at least one and a half hours before consuming, enjoy!