This recipe for Dark Chocolate Mousse is rich and decadent - it should satisfy any chocolate lover you know! Using Sunflower Oil instead of butter adds a richness to this classic dessert that everyone always loves.
- 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
- 8 large eggs, separated, at room temperature (use pasteurized eggs if you prefer).
- 3/4 cup granulated sugar
- 1/2 cup Kricklewood Farm Cold Pressed Sunflower Oil
- 2 TBSP Espresso or strong brewed coffee
- 1/4 teaspoon kosher or sea salt
- Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
- Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the Kricklewood Farm Cold Pressed Sunflower Oil, coffee and salt until combined. Add the melted chocolate and whisk until smooth.
- Beat the egg whites with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
- Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.