Dark chocolate mousse with pistachio crumb

I’m not sure why I don’t make this decadent dessert more often (my husband agrees!), as it only requires a few ingredients. You do need to get certain things right when making it or it might fail, but I still think it’s simple enough to make easily. Serve with a dollop of whipped cream to soothe the bitterness of the chocolate and add pistachio crumb for some crunch and texture. It’s very rich, so you won’t need big portion sizes.

serves 6-8
120g dark chocolate (I used 70%)
4 eggs, yolks and whites separated
1/2 dl caster sugar
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handful of pistachios, crushed
whipped cream

1. Whisk the egg whites and sugar together into a thick foam.

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2. Gently melt the chocolate in a bain marie (water bath), stirring with a wooden spoon. Once the chocolate is all melted and smooth, remove from the bain marie and let cool for 3 minutes. Pour the yolks into the chocolate, stirring. The mixture will become stiff at this stage.

3. Little by little, add spoonfuls of the egg white foam, folding together with the chocolate mixture. Try not to mix too hard, just gently fold them together, as hard mixing may ‘kill’ the foamy texture required for the mousse. The colour of the mousse will become lighter as you go along.

4. Put the mousse in ramekins, cover with cling film and chill in the fridge for few hours to allow the mousse to set.

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