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BAM Cake converter 
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Ingredients:
- 240 ml chilled whipping cream
- 130 g BAM dark chocolate
- 2 tablespoons unsalted butter
- 2 tablespoons of brewed espresso or very strong coffee
- 3 egg whites
- spoonful of sugar
- Raspberries and whipped cream
Instructions:
1
Whip the whipping cream until small peaks start to form on the top. If the cream is well chilled, it will whip well.
2
Melt the chocolate over a water bath. Add the cubed butter and espresso to the chocolate. Stir until the mixture is thick and the chocolate drops are completely melted. Remove the chocolate mixture from the heat and leave to cool. Do not let the chocolate cool completely.
3
Once you have removed the chocolate mixture from the heat and it has started to cool, whisk the egg whites. Beat them until they are foamy and begin to hold their shape. Then add the sugar and whisk until the whites start to form stiff peaks.
4
Check that the chocolate mixture is cool enough and gently add about a third of the beaten egg whites. Then gently fold in about a third of the whipped cream and stir gently until the mixture is smooth. Then slowly add the remaining egg whites and whipped cream. Repeat the process until all the whipped cream and whipped egg whites have been used and the chocolate mixture is smooth and uniform in texture.
5
Spoon the chocolate mousse into the prepared glasses. If desired, you can garnish with raspberries or whipped cream.
FIT
Gluten free
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