Saturday, March 12, 2011

Recipe : Mousse au Chocolat with sea salt

dinners with friends. a blog.

This is the perfect stand-by dessert recipe, I always keep a stack of good chocolate at hand and the mousse can be whipped up in no time. The key is very dark chocolate (I use 70% cocoa) - and the drizzle of sea salt adds a nice new twist to the classic dessert ...

300g dark chocolate (10 oz)
150g creme fraiche (⅔ cup)
2 tbls rum or espresso
4 egg whites
3 tablespoons powdered sugar
1 tsp sea salt

Place metal bowl over hot water bath.
Add chopped chocolate, melt and stir in creme fraiche.
Add rum or strong espresso and let mixture cool.
In the meantime, beat egg whites very stiff (a knife cut should remain visible) and add powdered sugar while beating.
Add two table spoons to the eggs, fold in slightly - then add the remaining chocolate and mix lightly.
Divide among eight ramekins, drizzle each with some sea salt - and chill for at least two hours, better overnight.
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