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
Add chopped chocolate, melt and stir in creme fraiche.
In the meantime, beat egg whites very stiff (a knife cut should remain visible) and add powdered sugar while beating.
Divide among eight ramekins, drizzle each with some sea salt - and chill for at least two hours, better overnight.
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