We created this receipe using the Dualit Hand Mixer. The beaters and whisk attachments make easy work of mixing the ingredients and whipping up a mousse with a light, fluffy texture.

Shopping List

• 200 g dark chocolate (at least 70% cocoa content)
• 3 medium eggs
• 1 pinch of sea salt
• 125 g of whipping cream
• 3 tbsp sugar

Method

1. Roughly chop 200g chocolate and melt in a bowl over a hot but not boiling pan of water (60-80°C). Remove from heat and allow to cool slightly.
2. Separate the eggs and place the egg whites in a bowl with the sea salt and beat until stiff. The right consistency will be reached when a knife cut remains visible.
3. Spoon the cream into a seperate bowl and beat until soft peaks are formed.
4. Whisk the egg yolks with the sugar in a metal bowl - preferably with a round bottom - over a bowl of hot water (60-70°C) for at least 5 minutes until the mixture is thick and creamy. The water must not be too hot, otherwise the yolk will curdle.
5. Remove the egg yolk mixture from the pan of water. Add the melted chocolate and whisk quickly until smooth . If the mixture becomes too hard or lumpy, add some cream to loosen.
6. Add half the whipped cream and whisk vigorously until combined, then carefully fold in the remaining cream.
7. Carefully fold in the egg whites in 2-3 portions until mixed together.
8. Pour the mousse into a large bowl or individual glasses and refrigerate for 2 -3 hours before serving. The mousse can be stored in the fridge for up to two days.