INGREDIENTS

• 1 lemon
• 10 oz. bittersweet dark chocolate (at least 60% cacao), coarsely chopped
• ¼ cup granulated sugar
• 1 tsp. instant espresso powder
• 2 tsp. unsweetened cocoa powder
• 1¼ cups boiled water
• 4 large pasteurized egg whites
• 3 tsp. chopped pistachio nuts, for garnish (optional)

HOW TO MAKE IT

1. Wash the lemon in hot water, dry, and finely grate half the peel.
2. Add the chocolate to the blender jar. Pour in the sugar, espresso powder, cocoa powder, and lemon zest. Then pour the hot water over. Cover tightly with the lid and manually blend on a low setting until the chocolate is dissolved, about 1 minute.
3. Stop blending and pour the egg whites in through the lid opening, then close the opening again. Select the Ice Cream setting and press the button to run the program. Alternatively, blend manually until a creamy, airy consistency is reached.
4. Pour the mousse into serving bowls, cover and refrigerate for at least 3 hours, until firm. Serve sprinkled with pistachio nuts, if you like.