Recipe courtesy: Vijetha Rangabashyam

Ingredients

85g dark chocolate

3 egg whites

¼ tsp cream of tartar (or 2 drops of lemon juice)

1 tbsp caster sugar

Method

• Melt chocolate in a microwave in 5-10 second blasts (don’t leave it in continuously as the chocolate will begin to seize). Once melted thoroughly, allow to cool.
• Whip egg whites with lemon juice (or cream of tartar) until frothy. Add sugar and whip egg whites till shiny, stiff peaks are formed (3-4 minutes).
• Fold in the whipped egg whites into the melted chocolate gradually. Do not over stir.
• Pour the mousse into serving cups and refrigerate for 4 hours minimum.