Intense dark chocolate mousse

Ingredients

for 3 servings

• Heavy cream250 g (8.8 oz)
• 90% dark chocolate50 g (1.8 oz)
• Unsweetened cocoa10 g (0.4 oz)
• Erythritol20 g (0.7 oz)
• Egg whites60 g (2.1 oz)
• Vanilla extract3 g

Directions

1. Melt the dark chocolate in a bain-marie, then stir in the unsweetened cocoa and the erythritol until smooth; leave to cool slightly.
2. Whip the well-chilled heavy cream to soft peaks with the vanilla extract.
3. Beat the egg whites to stiff peaks.
4. Fold the cooled chocolate gently into the whipped cream, then add the whites, lifting the mass to keep as much air as possible.
5. Divide the mousse between glasses.
6. Refrigerate for at least 3 hours before serving.