Ginger Chocolate Mousse
You can amp up the ginger flavour by doubling the amount you use
Makes enough for: 8 people
Ingredients
- 400 g 80% dark chocolate, broken up
- 1 pinch fine salt
- 6 eggs, separated
- 30 mls erythritol
- 250 mls whipping cream
- 50 g candied ginger, finely chopped
Method
- Place the chocolate and salt into a glass bowl and melt over a bain marie, stirring occasionally
- Once melted, remove from the heat and set aside to cool slightly
- Place the egg yolks into a large bowl and whisk until fluffy
- Place the egg whites and erythritol into a stand mixer bowl and whisk until stiff peaks form
- Place the cream into a bowl and whisk until firm then fold into the chocolate
- Now add this to the egg yolks and stir to combine
- Fold the egg whites into this mixture until completely combined
- Add the ginger and fold in to incorporate
- Divide between 8 serving bowls and place in the fridge to set before serving