From Charlotte Streck, Co-founder of Climate Focus

“Starting when I was 14 and for decades thereafter I brought this mousse to essentially every party I was invited to. I also prepared it in industrial quantities for my high school graduation. It is timeless and still a hit!”

INGREDIENTS (serves 4)

3 eggs
200 ml | 7 fl oz whipping cream
200 g | 7 oz dark chocolate (60% cocoa or more)
40 g | 1.5 oz sugar
3 tablespoons warm water
30 ml | 1 fl oz strong espresso or almond liqueur

PREPARATION

Separate the egg yolks and whites carefully. Whisk the egg whites to stiff peaks until a fork holds in the foam. Then put it in the fridge to cool. Now whip the cream and also put it in the fridge.

Melt the chocolate in a double-boiler or in the microwave. Beat the egg yolks with a mixer and gradually add the sugar and water, beating constantly. Continue for about 5 minutes until the mixture is creamy. Add the espresso, coffee, or liqueur and stir in the melted chocolate.

Carefully add the whipped cream and egg foam to the chocolate mixture and fold in with a whisk. Pour into a large bowl and let the mousse cool in the fridge for a minimum of two hours.

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