INGREDIENTS

• 200 g dark chocolate (66 % cocoa)
• 5 eggs
• 150 g sugar
• Salt
• Sugar
• 150 ml whipping cream

PREPARATION

Roughly chop the chocolate. Melt in a bowl in a hot water bath, remove and leave to cool slightly.

Separate the eggs. Beat the egg whites until stiff, slowly adding 100 g sugar and 1 pinch of salt. Whip the cream until stiff.

Beat the egg yolks with the remaining sugar and 2 tbsp hot water in a bowl over a hot water bath until the sugar has completely dissolved and the mixture is thick and creamy. Remove from the water bath and gradually whisk in the liquid chocolate until smooth. Then carefully fold in the beaten egg whites and finally the cream.

Pour the chocolate mousse into glasses, e.g. ZWILLING Sorrento Espresso, or into a large bowl and chill for approx. 3 hours.

Before serving, roughly chop 4 walnut kernels, decorate the mousse with that and the blueberries. Grate the remaining two walnut kernels directly over the mousse using the ZWILLING Z-Cut Mini Grater.

TIP

The mousse can also be prepared with milk chocolate, but reduce the amount of sugar to 75 g. White mousse requires only 50 g sugar, but an additional 3 sheets of gelatin or vegetable gelatin for better stability.