Chocolate mousse without cream

Ingredients

• 200 g 70% cocoa dark chocolate (cut into pieces for even melting)
• 4 units Eggs (fresh, at room temperature)
• 1 pinch Fleur de sel (to enhance flavor)
• 50 g Dark chocolate for topping (melted and allowed to cool slightly before drizzling)

Instructions

1. Melt the chocolate

   Place the cut dark chocolate pieces in the bain‑marie bowl and melt over low heat, stirring regularly.

   Time: PT5M

2. Separate yolks and whites

   Separate the yolks from the whites of the 4 eggs, making sure no trace of yolk remains in the whites.

   Time: PT5M

3. Mix yolks with melted chocolate

   Incorporate the egg yolks into the melted chocolate and stir until a smooth consistency is achieved.

   Time: PT2M

4. Whip the egg whites

   Add a pinch of fleur de sel to the egg whites and whisk until stiff peaks form.

   Time: PT5M

5. Fold the whites into the mousse

   Add the meringue to the chocolate‑yolk mixture in two portions, lifting the mass with the spatula to retain the air.

   Time: PT3M

6. Divide the mousse

   Pour the mousse into serving glasses or a large bowl, smooth the top with the spatula.

   Time: PT2M

7. Chill

   Place the mousse in the refrigerator for at least 2 hours to set.

   Time: PT2H

8. Prepare the crunchy topping (optional)

   Melt the topping chocolate, let it cool slightly then drizzle it over the mousse. The chocolate will harden into a crunchy layer.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g