DARK CHOCOLATE MOUSSE, Skinny, Dairy Free, Vegetarian

Amazingly Chocolate-ey without cream or egg yolks

 Dark Chcocolate Mousse (adapted from Hotel Chocolat)

TESTER'S COMMENTS:  'Gorgeous!  Beautiful!  Tasted better for lack of cream and egg yolks.  There was no way I was sharing this with anyone else!'

Christina, Manager Lauderette

Here is a recipe for a light, lovely chocolate mousse that is extremely delicious and healthier than most.  It is from Hotel Chocolat, a British chocolatier and cocoa grower. 

The mousse has no diary or egg yolks and only a small amount of added sugar.  That doesn't mean it's healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  If you're used to mousses with the richness of double cream and egg yolks, a couple of tablespoons of liqueur, expresso or concentrated frozen orange juice peps it up no end.

The mousse is so nice and you don't leave the table feeling you need to waddle away.  What's not to like?

Hotel Chocolat chocolate is considered one of the top UK chocolate producers and has its own plantation on St Lucia.  

67's budget allowed for Lindt's 70% dark chocolate; the cost conscious can use Bourneville. 

Cost: around £2.50; more if using artisan chocolate  
Feeds: 4-5

Ingred:
   
    150gm 70% (preferred) dark chocolate
     
     6 egg whites (keep yolks for another recipe; they will freeze)
     pinch of salt
     1/4 tsp lemon juice

     35g caster sugar
     1 tsp vanilla extract
      
      Flavouring: 1-2 tbsp brandy, orange liqueur, expresso or concentrated frozen orange juice

      Garnish:  shaved chocolate (about 30 gms)

Method

1. Break up chocolate into small pieces
2. Melt in a large bowl over simmering water; stir.  If you are adding flavour, do it here.  Take off heat; keep chocolate warm. 
3. In another large bowl, beat egg whites, salt & lemon juice with a hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add vanilla, then - a tablespoon at a time - sugar, beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and you can hold the bowl over your head and they won't fall out)
4. Check the melted chocolate; it should be warm but not hot. 
5. Add one third of the egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to the chocolate and fold, (cutting down the centre with a spatula and up the sides, turning the bowl continually to the right as you go.) You are aiming to keep the air in while making sure there are no white streaks.
7. Fold in shaved chocolate (opt) or see no. 9
8. Pour into a serving dish.  
9. Decorate the edges with shaved chocolate (opt)                                                 

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