Mint Chocolate Mousse

SERVES 2

80g / 3oz 100% raw cacao chocolate (I use Montezuma’s Absolute Black), broken into pieces

½ tsp mint extract

2 tbsp full-fat milk

4 eggs, separated

15g / ½oz xylitol

raw cacao powder, for dusting

fresh mint, to serve (optional)

Melt the chocolate, either in the microwave in 15-second bursts, or in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Set aside to cool for about 20 minutes, stirring occasionally to keep it loose.

Add the mint extract and milk to the egg yolks in a bowl. Mix well to combine, then set aside.

Whip up the egg whites with an electric hand-whisk to soft peaks, then add the xylitol and whisk again briefly until you have glossy, stiff peaks.

Once the chocolate has cooled to lukewarm, add the yolky mixture to it and vigorously stir to combine. The mixture will loosen up.

Add one-third of the whisked egg whites to the chocolate bowl and whisk very quickly and vigorously to combine the two.

Next, add half the chocolate mixture to the egg whites and gently fold with a spatula to avoid losing the air in the whites. Once combined, add the remaining chocolate mixture and repeat the gentle folding action to incorporate all the ingredients. Transfer to 2 serving glasses and sprinkle with cacao powder.

Transfer to the fridge and let set for 5 hours, or overnight. Serve with some fresh mint on top, if you like.