Gelsomino Chocolate Mousse

This is the perfect make-ahead dessert. As noted below, this recipe does feature raw egg* - we buy and use the best eggs we can, keep them refrigerated, and are comfortable with the risk (always mention if you're serving something with raw egg in it). But it's really up to each individual to make the call. The standard disclaimer recommends children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.

2 eggs, brought to room temp. just before using*

6 ounces / 170 g Caffe Dell' Arte Gelsomino chocolate, finely chopped

4 tablespoons water
2 tablespoons fine grain sugar
4 tablespoons unsalted butter
fine grain sea salt

to top: heavy cream, loosely whipped, slightly sweetened (optional)

Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks. Combine the chocolate, water, sugar, butter, and a good pinch of salt in a double boiler. If you don't have a double-boiler, you can fashion one by combining the ingredients in a medium stainless steel bowl, and then placing this bowl atop a small simmering saucepan of water. The idea is to apply just enough gentle heat to melt the chocolate. Stir until the ingredients come together smoothly. Remove from heat, and beat in the egg yolks. Add the egg whites, and fold gently until the mixture is uniform in texture. Pour into serving cups or glasses, and chill well - preferably for a few hours. Serve topped with a bit of whipped cream.

*This recipe does use raw egg - children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.

Serves 2-4.

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