Dark chocolate mousse with Swiss meringue

Ingredients

For 1 serving

• Dark chocolate 70%20 g
• Egg whites66 g
• Sugar5 g

Contains: eggs

Method

1. Chop the dark chocolate and put it in a small bowl set over a pan of barely simmering water on low heat, without the bottom touching the water; melt it for 3–4 minutes, stirring, until smooth, then let it cool slightly.
2. Put the egg whites and sugar in a heatproof bowl and set it over the same pan of water: whisk for 3–4 minutes, until the sugar has dissolved and the mixture reaches 70 °C (no thermometer: until hot to the touch with no grains between your fingers).
3. Take the bowl off the heat and beat with an electric whisk for 5–6 minutes, until the meringue is glossy, stiff and back to room temperature.
4. Fold the warm chocolate into the meringue in 2 additions with a spatula, gently lifting from the bottom up, so it doesn't deflate.
5. Pour into a small bowl and chill for 30 minutes.