The smooth, velvety texture and the delicate champagne undertones make this dessert an unforgettable experience. It not only tantalizes the taste buds but also shows off the beauty of those champagne flutes you don't use often enough.
INGREDIENTS
- 200g high-quality dark chocolate (70% cocoa)
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup champagne or sparkling wine
- 1 cup heavy cream
- Fresh berries and mint leaves, for garnish
METHOD
Step 1: Melt the Chocolate
Begin by melting the dark chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the chocolate is smooth and glossy. Remove from heat and set aside to cool slightly.
Step 2: Whip the Egg Whites
In a separate mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add half of the sugar while continuing to beat until stiff peaks form. Set aside.
Step 3: Combine Chocolate and Champagne
Pour the champagne or sparkling wine into the melted chocolate, stirring gently until well combined. The champagne adds a subtle effervescence and enhances the flavor of the chocolate. Allow the mixture to cool for a few minutes.
Step 4: Incorporate Egg Yolks
Add the egg yolks to the chocolate mixture one at a time, whisking vigorously after each addition. The mixture will become thick and glossy.
Step 5: Fold in the Egg Whites
Gently fold the whipped egg whites into the chocolate mixture using a spatula. Take care to maintain the airiness of the mousse.
Step 6: Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff peaks form. This adds a luxurious creaminess to the mousse.
Step 7: Combine the Cream and Chocolate Mixture
Gently fold the whipped cream into the chocolate mixture, ensuring everything is well incorporated. The resulting mousse should be light and airy.
Step 8: Assemble in Champagne Flutes
Carefully transfer the mousse into champagne flutes, filling them about three-quarters full. Smooth the tops with a spoon or spatula for an elegant presentation.
Step 9: Chill and Garnish
Place the filled champagne flutes in the refrigerator and let them chill for at least 2 hours, or until set.
Just before serving, garnish each flute with a few fresh berries and a sprig of mint to add a pop of color and freshness.