Non alcoholic kings delight (dark chocolate ginger mousse with an espresso syrup)

Demolished chocolate mousse because there were no survivors before I could get a photo

Non alcoholic kings delight (dark chocolate ginger mousse with an espresso syrup)

Ingredients

• 6 eggs

• 1 bag of semi sweet dark chocolate

• 1/2 oz unsalted butter

• 1 cup cream , full fat

• 6 tbsp granulated sugar

• 1 tablespoon ginger powder

• DECORATIONS:

• More whipped cream

• espresso syrup

Directions

Step 1 - Eggs. When the eggs are cold, separate the yolks from the whites. Place the whites in a large bowl and the yolks in a small bowl. Leave whites while you prepare other ingredients.

Whisk yolks until uniform.

Step 2 - Chocolate. Melt chocolate pieces, ginger, and butter in a microwave-proof bowl. Microwave in 30 second bursts, stirring between each burst, until smooth. As you proceed with the other steps, allow it to cool slightly.

Step 3 - Whipped Cream. Beat cream until stiff peaks form, being careful not to overwhip it

Whip whites with sugar. Beat whites until firm peaks form

Step 5 - FOLD TOGETHER ALL INGREDIENTS

Using a rubber spatula, fold egg yolks into cream 8 times maximum. It's fine if there are some streaks.

Check the chocolate temperature: The chocolate should still be runny but warm (minimum 35°C / 95°F; ideal 40°C / 104°F). If the mixture is too cool or thick, microwave it in bursts of 5 seconds at a time until it becomes runny.

Add chocolate to the cream yolk mixture. Fold through eight times maximum. Some streaks here are ok.

Mix chocolate mixture with 1/4 of beaten egg whites. Fold through until incorporated - "smear" the spatular across the surface to blend white lumps in.

Add chocolate mixture to egg whites. Be sure not to leave any obvious egg white patches after folding through - aim for 12 folds maximum.

Step 6. Divide mixture between 8 coup glasses. Refrigerate for at least 6 hours, preferably overnight. To serve, garnish with espresso syrup and optional chocolate molds.