Easy Dark Chocolate Mousse

• 3 1/2 oz bittersweet chocolate, 70% cocoa such as Lindt or Ghirardelli, coarsely chopped

• 3 large eggs, separated at room temperature

• 1 tsp pure vanilla

• pinch of sea salt

• 1 1/2 tsp sugar

• Crème fraiche or whipped cream, for serving

• White chocolate shavings, for serving

Melt the chocolate in a bowl in the microwave over medium power. Whisk in the egg yolks and vanilla into the chocolate one at a time.

In a bowl of a stand mixer, beat the egg whites with the salt until they start to peaks. Continue beating and gradually add in the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.

Spoon 1/4 of the whites into the melted chelate gently until almost smooth. Spoon in the rest and mix using a whisk or rubber spatula. Be gently as you don’t want to overwork the mousse. It’s ok if there are some white streaks in the mousse, it’s kind of pretty.

Spoon the mousse into a large serving bowl or individual bowls and serve now or cover well with plastic wrap and refrigerate till ready. Serve with whipped cream or crème fraiche if you like. Sprinkle over chocolate shavings. Serves 4

Pair with Banyuls or LBV Port.

Based on Dories Greenspan’s recipe from Around My French Table Cookbook