for 4 person

Chocolate

100 g

dark chocolate (64% cocoa)

Mousse

2	fresh egg whites
1 pinch	salt
2	fresh egg yolks
2 tbsp	sugar
180 g	kefir, plain

Macadamia

40 g	sugar
1 tbsp	water
20 g	macadamia nuts

To serve

20 g	chocolate, shaved into thin strips using a peeler

How it's done

Chocolate

Break the chocolate into pieces and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.

Mousse

Beat the egg whites with the salt until stiff. Place the egg yolks and sugar in a second bowl, beat until light and fluffy. Mix in the chocolate. Add the kefir, mix. Carefully fold the beaten egg whites into the mixture using a rubber spatula, cover and chill for approx. 2 hrs.

Macadamia

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, spread on a sheet of baking paper, leave to cool.

To serve

Roughly chop the nuts, transfer the chocolate mousse to a piping bag with a serrated nozzle (13 mm in diameter), pipe the mousse into the glasses. Sprinkle the chocolate and nuts on top.

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