4 Serves
78 Mins
Melt the dark chocolate in a heat-proof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
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Vitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
51 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
114 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
54 g / 50 gSaturated Fat
2 g / 20 gCholesterol
213 mg / 300 mgCaffeine
15 mgNet Carbs
62 gAlcohol
0 g
Separate the eggs, placing the yolks in one bowl and the whites in a large mixing bowl.
Whisk the egg yolks with sugar until the mixture becomes pale and creamy.
Using an electric mixer, beat the egg whites until they form stiff, glossy peaks.
Gently fold the melted chocolate into the yolk mixture, then carefully fold in the whipped egg whites in three batches to maintain aeration.
Divide the mousse into individual serving dishes and refrigerate for at least 40 minutes to set before serving.
3
g50
g10
g
Danish