Ingredients:
- 1 2/3 cups dark chocolate with a 70-85% cocoa content (300 g)
- 6 eggs, separated
- ---------------
- Sugar to taste (optional)
Preparation:
Break the chocolate into pieces. Melt in a double boiler (au Bain Marie) over a medium heat. Cool.Once the chocolate has cooled, mix in the egg yolks. If you don't allow the chocolate to cool it will seize when you add the yolks (it also helps if the eggs are at room temperature).
Now beat the egg whites until stiff, but not dry. Add about two spoonfuls of the egg whites to the chocolate mixture and mix thoroughly. Now carefully fold in the rest of the egg whites. Spoon the mousse into small glasses and refrigerate for a few hours until set.
Serves 6 to 8 people, depending on the size of the glasses.
Tips
You don't need to invest in special equipment to melt the chocolate. You simply need two pots: add a few inches of water to the larger pot and suspend the smaller pot over it (making sure the bottom doesn't touch the water).
The pureness of this dark chocolate mousse means that it is ideally suited to combine with other (sweeter) ingredients. Once it is set, top with sweetened whipped cream and grated chocolate. In the summer, it's good with fresh strawberries and a generous dusting of powdered sugar. Or, for those with a really sweet tooth, add a layer of mini marshmallows or dulce de leche. I particularly love teaming it with traditional Dutch Jan Hagel cookies.
