This chocolate mousse is a dark chocolate lovers heaven. The silky, slightly bitter mousse is perfectly offset by the sweet and salty date “caramel” underneath. I spent a long time experimenting with 100% chocolate in an attempt to try and make this without any added sugar. However, after about 10 attempts I was still not happy with the results and so instead opted to use an 85% chocolate which still results in decadent dessert with only a teaspoon of added sugar per serving.
Makes 4 servings 100g 85% dark chocolate (I used Lindt) 4 eggs, whites and yolks separated 24g powdered erythritol ½tsp vanilla extract 100g chopped dates (the prechopped ones are much easier to use) 4 pinches of flakey sea salt
1. Put the dates in a bowl and pour enough boiling water to cover. Leave for ten minutes whilst you make the mousse.
2. Break the chocolate into pieces and put in a bowl over a pan of simmering water. As soon as the chocolate starts to melt, stir and take off the heat once most has melted and continue to stir till all of it has (it’s important not to heat the chocolate too much or it will affect the texture). Add the vanilla extract.
3. Whisk the egg whites into soft peaks, add the erythritol, and whisk until glossy.
4. Add half of the egg whites into the chocolate and whisk to incorporate.
5. Now add the egg yolks and whisk.
6. Fold the rest of the egg white gently into the mixture until just combined.
7. Drain the dates and put into a food processor or mash with a fork. Add the salt and stir to combine.
8. Divide the date mix into four ramekins, spreading it evenly over the base, and top with the mousse. Then refrigerate for at least four hours until set.
9. For extra texture add some roasted chopped hazelnuts before serving.