We don’t spring for sweet things often. Like, ever. But when we do, it usually involves chocolate or peanut butter. We are excited to introduce our first dessert, which involves a healthy amount of delicious chocolate and super sexy sea salt.
Mousse is a basic dessert that’s easy to make at home (with or without an electric mixer), and we think it’s fair to say that it’s only as good as the ingredients you put in it. The thing we really like about our recipe is that we don’t add any sugar to it. There’s nothing for you to focus on while eating it other than the luscious texture and the wonderful chocolate you put in it. We would recommend using dark and complex chocolate for this, especially if it has some fruity notes in it. In this case we used some of the best chocolate we have ever come across roasted right here in Portland, Oregon, from chocolate maker, Woodblock Chocolate. We highly recommend that if you use Woodblock for this recipe, use the single origin Peruvian chocolate. It’s exquisite. The sea salt we use is also local (we hoard the stuff) from a wonderful company called Jacobsen.
- 1¼ cup heavy whipping cream
- 3 egg whites
- 8 oz. good dark chocolate, reduced to small chunks
- ½ cup milk
- 1 heaping tsp. good sea salt
In a small bowl, place the chocolate, milk, and salt and microwave in short bursts until the chocolate is melted (usually two sets of 30 seconds). Mix together until well incorporated. Set aside.
Place the whipping cream into a chilled bowl and whip until there is enough air to create floppy peaks with the cream. Set aside in a large bowl big enough to hold all ingredients. In another bowl (or the same bowl you used to whip the cream in after being cleaned and dried), whip the egg whites until they become very white and and have stiff peaks. Set aside.
Slowly and gently fold in the melted chocolate mixture into the whipped cream, turning the cream and chocolate onto itself instead of mixing. The goal is to maintain the air you whipped into it. Once the chocolate is evenly mixed in, add the egg whites to the cream and chocolate and continue to fold gently until all three ingredients are completely incorporated.
Divide the mousse evenly among four small dishes. Chill in the fridge for at least 4 hours.