Alderwood Smoked Salt Chocolate Mousse

This unbearably clever recipe for chocolate mousse hails from an old Elizabeth David technique. All that’s required is 1 ounce of dark chocolate and 1 egg per person, and as our chocolate bars come in convenient 2 ounce packages, we thought it the perfect opportunity to make chocolate mousse for two! This mousse is light and decadent, and is so delicious served with a dollop of cold whipped cream and a tangy fruit jam. 

2 ounces Brooklyn Bonnie Alderwood Smoked Salt, broken into small pieces  

2 eggs

Whipped cream to serve, optional

Plum, cherry or raspberry jam to serve, optional

Add a couple inches of water to a small saucepan. Bring the water to a boil, then lower to maintain a simmer. Place a large mixing bowl over the saucepan, making sure that the bottom of the bowl hovers at least an inch over the simmering water. 

Add the chocolate and 3 tablespoons of water to the bowl. Once the chocolate is molten and fully melted, stir to combine the chocolate and water until it forms a luscious ganache. Note that if you meddle with the chocolate before it’s fully melted, you risk splitting the ganache. Remove the bowl from the heat and set aside. 

Separate the yolks from the egg whites. Add the egg yolks to the ganache and whisk to combine. If the mixture splits, vigorously whisk in another tablespoon of hot water to bring it back together. 

Whip the egg whites until they hold soft peaks. Gently fold ⅓ of the whipped egg whites into the chocolate mixture until thoroughly combined. Repeat twice more with the remaining egg whites, being extra careful not to deflate the air in the final third. 

Pour the mousse into your choice bowl or serving vessel, cover with plastic wrap or a lid, and place in the fridge to set for at least 3 hours. Serve with a dollop of whipped cream and something fruity.