Light, Dairy free, and super indulgent!

Light yet intensely chocolaty, this easy dessert is the perfect treat for chocolate lovers. It uses only the egg whites – I often have them left over from other recipes, such as my Challah recipe in which I use only yolks. Also, no heavy cream and no butter, but you won’t miss them, it’s beautifully indulgent and perfectly delicious!

One thing to note: The quality of this dessert depends on the quality of the chocolate, so use a good one.

Ingredients:

• 7 ounces/200 grams bittersweet chocolate, coarsely chopped

• ½ cup strong espresso, or other strong coffee

• 2 tablespoons cocoa powder

• 6 large egg whites

• 2 tablespoons sugar

• A pinch of salt

• Shaved chocolate, chopped nuts or whipped cream for garnish (optional)

Preparation:

1. Place chocolate, coffee and cocoa in a large bowl set over double boiler at a low simmer, stir occasionally until the chocolate is melted, then take off the heat.

2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high until soft peaks form, add the sugar and salt and continue beating until stiff peaks form.

3. Using a large rubber spatula, gently fold the chocolate mixture  into the egg white mixture until uniform.

4. Divide the mousse between 6-10 individual glasses or very small mason jars, cover and put in the fridge. 

5. Chill for at least 2 hours – the mousse will be perfect next day too.

6. Add any decoration right before serving.

Enjoy!

Dr. Ayala