Chocolate Mousse with Ginger
Serves 8 / This dessert needs a few hours to set, but the working time is minimal. Prep tips: If you prefer your ginger less intense, use a smaller amount. Health laws require egg producers (the people, not the hens) to pass eggs through a washing process to eliminate salmonella, but it's still good practice to wash the shell before cracking if you're going to use raw egg (yolk or white). Serving tip: If you wish, top with shaved chocolate, fresh berries, or a dollop of whipped cream sweetened with a splash of dark rum.
8 ounces chopped dark chocolate
1 teaspoon vanilla extract
3/4 cup water
1/2 cup peeled, chopped fresh ginger
2 teaspoons instant espresso powder
1/4 cup flax oil
4 egg whites
1/4 teaspoon cream of tartar
1. Place chopped chocolate and vanilla extract in a blender.
2. In a small pot with a tight-fitting lid, heat water and ginger until just simmering. Turn off heat, cover, and let steep at least 10 minutes. Reheat water and ginger to simmering. Remove from heat and stir in espresso powder until dissolved. Immediately pour over chocolate in the blender, cover, and purée on high until smooth, about 20 seconds. With the motor running, add flax oil. Strain into a large bowl, discarding any ginger bits.
3. In a separate bowl, whisk egg whites until foamy. Add cream of tartar and continue whisking until stiff but not dry. Fold into chocolate mixture. Pour into eight dessert bowls or goblets. Cover tightly and refrigerate until set, about 3 hours.
PER SERVING: 210 cal, 64% fat cal, 17g fat, 7g sat fat, 0mg chol, 4g protein, 17g carb, 2g fiber, 30mg sodium