SERVES 6
Ingredients
4 ounces cacao nibs
в…“ cup non-dairy white chocolate chips
2 tablespoons cacao powder
6 tablespoons, plus в…“ cup water
1 teaspoon vanilla extract
в…“ cup palm sugar
3 large egg whites, room temperature
Вј teaspoon lemon juice
Preparation
1.В В Combine cacao nibs, white chocolate chips, cacao powder, six tablespoons water, and vanilla in a medium heatproof bowl set over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat mixture, whisking often, until chocolate is melted and mixture is smooth (about 2 minutes). Set aside and cool slightly.
2.В В Bring remaining в…“ cup water and palm sugar to a boil in a small saucepan over medium-high heat and cook until mixture is slightly thickened and syrupy (3 to 4 minutes). Remove from heat and cover to keep warm.
3.В В Using a stand mixer fitted with a whisk, whip egg whites and lemon juice together on medium-low speed until foamy (about 1 minute). Increase speed to medium-high and whip until soft peaks form (2 to 3 minutes).
4.В В Reduce speed to medium and slowly add hot syrup, avoiding whisk and sides of bowl. Increase mixer speed to medium-high and continue to whip until meringue has cooled slightly (just warm) and is very thick and shiny (2 to 5 minutes).
5.В В Gently whisk в…“ of the meringue into the chocolate mixture until combined, then gently whisk in remaining meringue. Divide mousse evenly among six four-ounce ramekins or pudding cups. Cover tightly with plastic wrap and refrigerate until set (at least three hours). Serve within six hours.
