- 1 cup egg whites
- 140 g dark (70% cocoa) chocolate chips
Melt chocolate slowly over a water bath until smooth and set aside to cool off. In a large bowl, whip egg whites until they form stiff peaks with an electric mixer. Check that the chocolate has cooled down – it should not be warm to the touch or else chocolate may seize up and you will wind up with grainy mousse. Gently fold melted chocolate into whipped egg whites using a soft spatula. Using 4 smaller cups or bowls, divide the mixture up, stirring between each pour, the chocolate may sink to the bottom a little bit. Put in the fridge to chill overnight (if you can wait that long to eat it).
Optional: Add a tsp of hot chili powder during the last step for fun.