Mousse au Chocolat (Chocolate Mousse)

Super easy to make, this French dessert is rich, yet delicate and airy, lending to it a simple elegance that we have long associated with French cuisine. Normally, caster sugar is used, but since that is just technically an ultra-fine sugar, here we just create our own. Coconut sugar will give it a more caramel flavour and a healthier edge, but any sugar you have on hand and can grind will do!

INGREDIENTS

• 100 g. high-quality chocolate bar
• 2 large eggs
• 3 tsp. extra-fine ground coconut sugar
• boiling water to need

INSTRUCTIONS

1. Chop the chocolate and place it in a heat-safe medium bowl. Bring about an inch of water to a boil in a large pan, then turn off the burner.
2. Place the heat-safe bowl in the pan with the hot water and stir until the chocolate is melted. This slow way ensures the chocolate doesn’t burn. Set aside.
3. Separate the egg whites from the yolks, making sure not to get any of the yolks into the large mixing bowl with egg whites. Grind the sugar until it is very fine. 
4. Whisk the egg whites with an electric whisk until they form gentle peaks. Add in the ground sugar and whisk for another minute, until the whites are glossy. Add the egg yolks to the melted chocolate one at a time, adding splashes of boiling water to the blend as you go if it seizes up. This is totally normal! 
5. Add about a third of the egg whites into the chocolate mixture and whisk until it is combined, then add this chocolate mixture into the large bowl with the remaining egg whites and fold until combined. Don’t overdo it or the mousse will lose air. Pour into individual ramekins or one large dish and chill for a minimum of four hours before serving.
6. Keeps well for up to three days.