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BAM Cake converter 
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Ingredients:
- 1 egg
- 225 g BAM dark chocolate
- 1 teaspoon espresso powder
- 60 ml of water
- 2 teaspoons BAM vanilla paste
- 160 ml + 120 ml sweet cream
- a pinch of salt
Instructions:
1
Place the BAM dark chocolate, espresso powder and egg in a blender. Bring 1/4 of the water to the boil in a saucepan. Pour the boiling water into the chocolate and blend on high speed until smooth.
2
Heat 160 ml of sweet cream, but make sure it does not boil. Pour the cream into the chocolate mixture, stirring. Add the BAM vanilla paste and salt and mix on high speed for 1 minute. The mixture should be creamy and smooth, with no chocolate residue.
3
In a separate bowl, whip 120 ml of sweet whipping cream until soft peaks form. Pour the chocolate mixture into the whipped cream and stir gently to fully combine and avoid any pockets of unblended whipped cream.
4
Spoon the chocolate mousse into four to six individual bowls, depending on how big you want the portions to be. Refrigerate for at least one hour to set. Serve with fresh whipped cream, strawberries and chocolate chips!
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