Ingredients

• 6.5oz - 180g (70-85%) dark chocolate (plus extra for grating at the end)
• 6.5oz 180g salted butter, cut into chunks
• ¼ cup (60ml) strong espresso coffee (optional)
• 4 eggs (separated)
• 2 x ⅓ cup sugar (70g each)
• 1 pinch of fine salt
• ½ tsp vanilla bean extract
• Whipping cream (optional)
• Raspberries (optional)
• Mint leaves (optional)

Steps

• Step 1

  Place a saucepan on low heat, one quarter full of tap water creating a double boiler. Set a slightly larger heat proof mixing bowl to fit on top. Break up the chocolate into pieces and place in the bowl. Cut up the butter and add to chocolate. Leave for 10-20 minutes or until all melted. Gently mix well with a spatula or wooden spoon.

• Step 2

  Place two mixer bowls or mixing bowls side by side. Make a shot of coffee and add to one of the bowls along with ⅓ cup sugar and vanilla extract. Leave the coffee to cool down.

• Step 3

  Crack the four eggs and separate placing the yolks in the bowl containing the coffee and the whites in the other bowl. Using a whisk attachment, whip the egg yolks on high until it reaches a thick consistency resembling mayonnaise.

• Step 4

  Add the other ⅓ cup sugar of sugar to the eggwhites along with a pinch of salt.
  Using a whisk attachment, whip on high until the eggs reach soft peaks.

• Step 5

  Fold in the chocolate/butter mixture the whipped egg yolk mixture. Do this in a few stages.

• Step 6

  Using a hand whisk, whip in one third of the whipped egg whites into the chocolate mixture, and in two stages, gently fold in the remaining whipped egg whites without over mixing.

• Step 7

  Gently pour the chocolate mousse into glass coupes or ramekins and refrigerate until set, at least 4 hours or overnight.

• Step 8

  Garnish with grated dark chocolate and a rosette of whipped cream. Add mint leaf and raspberries for a nicer presentation.

Little Tips

This recipe uses raw eggs, when using raw eggs in recipes, it's advised to buy the freshest free range eggs you can find. I've used and eaten raw eggs my whole life and never had any issues. If concerned, then I would advise not to make this recipe.