pre time: 10 mins

cooking time: 10 mins

special equipment: balloon whisk, spatula, induction pan

serves 2

season: winter

ingredients
80g dark chololate 70% minimum, finely chopped
4 egg whites, free range or organic, medium
15g caster sugar

    
1.   Place the finely chopped chocolate into a induction pan and melt it.  Keep the heat very low.  If the heat is too high the chocolate will granulate. Once melted transfer the chocolate to a bowl and reserve it in a warm place. 

2.    Whip the egg whites and sugar to soft peaks. Immediately, whisk in a quarter of the egg whites into the melted chocolate to lighten the base mixture. Then fold in the remaining egg whites with a spatula, ensuring that you do not over mix as this would make the mousse heavy.

3.   Pour into the glass bowl or individual glasses and allow to set in the fridge until required. Garnish with Seville Orange Marmalade and serve.

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