Chocolate Mousse without Cream

Ingredients

• 300 g dark bittersweet couverture
• 3 tbsp strong espresso
• 6 very fresh eggs
• 1 pinch salt
• 0.25 tsp vanilla powder
• 3 tbsp cane sugar

Instructions

1. 1.

   Coarsely chop the couverture and melt it with the espresso over a bain-marie. Remove from heat.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with vanilla powder and sugar until fluffy, until the sugar dissolves.

3. 3.

   Add the warm chocolate to the yolk mixture in spoonfuls. Finally fold in the beaten egg whites gently and pipe the mousse into glasses using a star tip. Chill for at least 3 hours.