This dark chocolate mousse contains no heavy cream, yet it is amazingly smooth. Its fluffy consistency is achieved by whipping the egg whites separately, then gently folding them into the chocolate mixture. Using high-quality chocolate is a must in this recipe that relies heavily on the chocolate.
- Place the chocolate and coffee in a medium saucepan. Heat over low heat, stirring often, until chocolate is melted. Remove from heat.
- In a separate bowl, using an electric hand mixer (the bowl and the mixer must be very clean and dry), whip the egg whites with a dash of salt until foamy. Add the xylitol or sugar and continue to whip at maximum speed until soft peaks form when the beaters are lifted, about 3 more minutes.
- Mix a heaping tablespoon of the whipped egg whites into the chocolate mixture. This will soften the mixture and make it easier to fold the rest of the egg whites.
- Carefully fold in the rest of the egg whites. Folding means that you place a heaping tablespoon of egg whites on top of the chocolate mixture, and using a spatula, bring the chocolate mixture from the bottom and over the egg whites. Do so repeatedly while rotating the saucepan, until all the egg whites are incorporated into the chocolate mixture.
- Divide the mixture into individual dessert bowls, cover with plastic wrap, and chill in the fridge for at least one hour before serving.
Nutrition info assumes the sweetener used was xylitol.