Recipe courtesy: Vijetha Rangabashyam
85g dark chocolate
3 egg whites
¼ tsp cream of tartar (or 2 drops of lemon juice)
1 tbsp caster sugar
- 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.