Dessert
Dark chocolate mousse, three ingredients, no shortcuts
The dessert that hides how easy it is.
A mousse so rich you'd never guess there's no added sugar. Belgian dark chocolate, whipped cream, a hint of Zùsto. Ready in twenty minutes, tastes like an hour of work.
Ingredients
Serves 4- 200 gZùsto Dark Chocolate Tablet, chopped
- 300 mlwhipping cream, cold
- 3egg whites
- 30 gZùsto Sugar Substitute
- 1 pinchflaky sea salt
Where the original mousse takes 30 g of caster sugar, weigh out 30 g of Zùsto. Nothing else changes.
Allergens: milk, egg, soya.
Equipment: heatproof bowl, hand whisk.
Method
- 01
Melt the chocolate in a bowl set over gently simmering water. Let cool for five minutes.
- 02
Whip the cream to soft peaks. Set aside in the fridge.
- 03
Whip the egg whites with the Zùsto until stiff and glossy.
- 04
Fold a spoonful of whites into the chocolate to loosen, then fold in the rest.
- 05
Fold in the whipped cream, keeping as much air as you can.
- 06
Divide between four glasses and chill for at least three hours, ideally overnight.
- 07
Finish with flaky salt and a shard of dark chocolate.
