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Dessert, serves 4, 30 mins

DIRECTIONS

  1. Cut the chocolate into pieces, place it in a bowl over a pan of hot water (a bain-marie) and let it melt slowly (ensure that no drops of water get into the chocolate). Whip the cream until semi-stiff and place in the fridge.
  2. Using a mixer, beat the egg yolks with half the sugar to form a light mixture. In a grease-free bowl, beat the egg whites with a mixer until stiff. While you are beating, add the rest of the sugar a bit at a time.
  3. Mix the warm chocolate into the yolk mix and add the orange liqueur if used. Then slowly fold the whipped cream into the chocolate/yolk mixture.
  4. Slowly fold in the beaten egg white to create a uniform, brown mousse.
    Divide the mousse into bowls or glasses. You can eat the chocolate mousse immediately or put the bowls in the fridge. The mousse will stiffen to give a slightly firmer structure.
  5. Remove from the fridge about 20 mins before serving. Sprinkle the mousse with JOZO salt flakes and garnish with rosemary.

INGREDIENTS

  • JOZO salt flakes
  • Fresh rosemary
  • 50 g dark chocolate
  • 150 ml whipping cream
  • 3 egg yolks
  • 50 g caster sugar
  • 3 egg whites
  • 1 shot orange liqueur (e.g. Grand Marnier) – optional