This delicious chocolate mousse recipe comes to us from our resident chocolatier Charles Lemai. This recipe uses his organic Haiti 70% dark chocolate made in Charles’ very own chocolate factory Atypic Chocolate in Aisle D.
120g Haiti 70% chocolate
120g egg white
30g raw sugar (caster sugar if you don’t have raw)
Cut the chocolate into small pieces. Boil the cream, pour it into the choc and make a ganache, trying to keep the mixture around 50°C. Whip the egg white with sugar until soft meringue peaks form. Add the yolks into the chocolate ganache and whisk it until combined. Incorporate 1/3 of the egg white gently into the ganache to make it lighter, then add the rest of the meringue and combine.
Pour it into your chosen dish and leave it into the fridge for at least 3 hours. Decorate with your favourite berries or chocolate and eat the same day (advisable because it contains raw eggs).