Preparation time: 15 minutes + 3 hours refrigeration
Makes: 2 portions
2 eggs, separated
1 1/2 tbsp salted butter
2 tbsp + 1 1/2 tsp sugar
2 oz semi-sweet baking chocolate
1/4 cup fresh fruit, sliced, like strawberry or gooseberry
pinch of sea salt, or fleur de sel
Place a glass or metal bowl over the top of a small pot, with a few inches of water, to create a double-boiler, and bring to a simmer. The water should not touch the bottom of the pot.
Place butter and chocolate in bowl, let melt, stirring occasionally to combine. Set the chocolate mixture aside to cool.
In a small bowl combine egg yolks and 2 tablespoons of sugar and beat by hand, with a whisk, or with an electric mixer until pale and airy.
In another small bowl combine egg whites and 1 1/2 teaspoons of sugar, and beat until voluminous and can form medium-stiff peaks.
Add the egg yolk mixture to the chocolate, and fold together until uniform. Add the egg whites to the chocolate mixture, and gently fold in with a spatula until uniform.
Spoon the mousse into two ramekins and smooth the top, cover. Refrigerate for 3 hours before serving. Serve with fresh fruit, and a small sprinkle of salt on top. These can keep for up to 3 days in the refrigerator.