Time to satisfy some of my wildest DARK chocolate desires. It’s mousse time. This time special credit must be given to David Lebovitz for his awesome melt in your mouth baked mousse cake. At first when I saw BAKED + mousse , it didn’t seem quite right together. From all my past experiences ( sadly were failures), oven played no part in the process. Just plain raw eggs. No wonder my mum hated the idea of raw desserts. Anyway, less talk! My 5th attempt at choc mousse.
Melting the dark choc chips with espresso and cream. Although they all say block choc would be much better, I had to do something with the remainder of the chips. Better still. ESPRESSO! No coffeee machineee and there was no starbucks near by or something hhaa so well make do with home brewed coffee? hahhaa anyway it well brought out the essence of the choc. Maybe using espresso would yield a better outcome?
Whipping the eggs and sugar. This is my fav part of baking. Just dump the ingredients and let the mixer do the job. So no longer will baking help you lose weight unless you’re those time of person who rather hand whip then use technology. It’s a NO NO for me after that huge disaster of trying to be a smart alec and whipping the mixture myself that took like foreverr..
and here’s the final product. The cake was rather soft and yes it gets stuck onto the side of your knife so you cann slowly enjoy and lick it off.
No flour, no butter, pure choc. INDULGE in it while you’re still young 
