Ingredients
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Method
- 1
Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then lift off the heat and cool for 5 minutes.
5 min - 2
Stir the egg yolks, coffee and half the salt into the chocolate, one yolk at a time. It will thicken and look glossy.
- 3
Whisk the egg whites in a clean bowl until they hold soft peaks. Add the sugar a spoonful at a time and whisk until stiff and shiny.
- 4
Stir one spoonful of the whites into the chocolate to loosen it. Fold in the rest in two batches with a large metal spoon, keeping as much air as you can.
- 5
Spoon into six small glasses. Chill for at least 4 hours, until set.
- 6
Sprinkle with the rest of the sea salt just before serving. This mousse uses raw egg, so it is not for babies or anyone vulnerable.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.