INGREDIENTS

For the mousse

• 300 ml water
• 300 g dark chocolate (at least 60% cocoa)
• 1 untreated lemon
• 50 g sugar
• 4 g instant espresso powder
• 2 tsp. unsweetened cocoa powder
• 4 egg whites

For the decoration

• 3 tsp. chopped pistachio nuts

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Boil the water in a kettle. Break the chocolate into pieces. Wash the lemon in hot water, dry and finely grate half of the peel.
3. Add the chocolate to the blender jar. Distribute the sugar, espresso powder, cocoa powder and lemon zest over it. Pour the hot water over. Place and close the lid. Manually blend on a low setting until the chocolate is dissolved.
4. Add the egg white through the lid opening and close the opening again. Select the Ice Cream setting and press the button to run the program.
5. Once the blending is finished, remove the lid and pour the mousse into bowls.
6. Allow to cool and place in the fridge for at least 3 hours until firm. Serve sprinkled with pistachio nuts.

Tip

Milk chocolate can also be used instead of dark chocolate.