Chocolate mousse originated in 18th century France when cooks began whipping egg whites. This version uses 60% dark chocolate, whipped cream and chips for crunch. Twelve hours chilling is essential.
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Ingredients

  • 7 oz (200 g) dark chocolate 60% minimum + 1.1 oz (30 g) for decoration
  • 0.8 cup (20 cl) liquid cream 30%
  • 1.1 oz (30 g) churned butter
  • 3 organic eggs
  • 2.8 oz (80 g) icing sugar
  • 1 tablespoon coffee extract (Trablit)
  • 2.1 oz (60 g) dark chocolate chips