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1
Separate the egg yolk and egg white.
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2
Use a hand mixer to briskly whip the egg white until it forms stiff peaks, and leave the egg yolk as-is (it will stick to the bowl if you beat it).
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3
Break the chocolate into pieces and melt in a double boiler.
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4
Add the strained yogurt and stir well with a whisk, then add egg yolk and combine.
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5
Use a whisk in Step 2 instead of a hand mixer, so that the chocolate doesn't fly about.
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6
I know this from experience.
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7
Add the beaten egg white, and mix with a rubber spatula while scraping the chocolate around the edges.
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8
Gently mix so that the specks disappear, but the bubbles do not.
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9
Divide the mousse into 2 ramekins, chill in the fridge for 2 hours to solidify, and serve .
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10
Don't worry, it won't taste sour at all.
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11
Tip: If you are using induction cooktop, you can place the bowl directly on the burner and simply melt the chocolate over low heat.
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12
I always do this to save time.
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13
Tip: When straining the yogurt, place it into a coffee filter and let it sit overnight.
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14
Or, do it in your preferred manner.
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15
Tip: If the chocolate hardens in Step 2, immerse it in a hot water bath or put it on top of an induction stove to make it soft and easy to mix.
