Sometimes the traditional recipes are the best! This is a classic take on a chocolate mousse using raw eggs, but with a few twists to reduce the sugar content. Serve with fresh berries or some double cream.
- 130g of dark chocolate (85% or higher), broken into pieces
- 80ml warm water
- 2 large organic eggs (as fresh as possible), separated
- 2 tbsp of coconut sugar
- Fresh berries
- Double cream
- Separate the eggs.
- Add the chocolate and warm water to a heatproof bowl and melt slowly over a saucepan of gently simmering water for about 5 minutes. Make sure the bowl doesn’t touch the water.
- Remove the chocolate from the heat and stir until smooth and glossy. Leave to cool for 3 minutes before stirring in the egg yolks. Stir vigorously with a wooden spoon.
- In a separate bowl, whisk the egg whites to soft peaks and then start to whisk in the sugar 1 tbsp at a time until the egg whites look shiny and glossy.
- Taking a metal spoon, loosen the chocolate mixture with 1 tbsp of the egg whites. Then gently fold in the rest of the egg whites, trying to retain the air in the mixture as much as possible.
- Divide the mixture into 4 ramekin dishes and place in the fridge to set for 2-3 hours.
- Serve with fresh berries and a dollop of double cream.