Mousse de Cacau de São Tomé

Rooted in the equatorial terroir of the Gulf of Guinea, this island-style mousse celebrates the fragrance and intensity of São Tomé’s heritage cacau. Generations of growers and makers have prized its nuanced aroma, which translates beautifully into a silky mousse anchored by real chocolate and balanced with classic French technique. What follows is a streamlined approach that highlights ingredients and method so the flavor of the cacau shines through—airy yet lush, elegant yet weeknight-easy.

Ingredients

• 200 g finely chopped 70% chocolate
• 40 g unsalted butter
• 2 tsp instant coffee or 2 tsp strong cooled espresso (optional)
• 1 tbsp rum (optional)
• 3 large eggs, separated
• 70 g sugar, divided
• A small pinch of salt
• 1 tsp vanilla extract
• 160 ml cold cream
• 1 tbsp unsweetened cacau for dusting
• Hot water for a gentle bain-marie

Preparation

1. Set up a bain-marie: Bring a saucepan with a few centimeters of hot water to a bare simmer. Nest a heatproof bowl on top, ensuring the bottom doesn’t touch the water.
2. Add the chopped chocolate and the butter to the bowl. Stir slowly until melted and glossy, about 5 minutes. If using, whisk in the coffee until fully dissolved. Remove from heat and let the mixture stand until just warm.
3. In a separate bowl, whisk the yolks from the eggs with half the sugar, the salt, and the vanilla until thick and pale. Stream in the melted chocolate mixture while whisking. If using, stir in the rum.
4. In a clean bowl, whip the cold cream to soft peaks. Avoid over-whipping; the cream should hold a gentle curve on the whisk.
5. With a clean whisk, beat the whites of the eggs to soft peaks, then gradually rain in the remaining sugar and continue until medium peaks form—silky and supple.
6. Fold the whipped cream into the chocolate base in two additions, using light strokes to keep the mixture airy. Next, fold in the whipped whites of the eggs in three additions, stopping as soon as the streaks disappear.
7. Spoon into chilled cups or a serving bowl. Refrigerate until softly set, about 2 hours. Before serving, dust the top with cacau and, if you like, add a few curls of shaved chocolate or a small dollop of softly whipped cream.

How to enjoy

Serve the mousse well-chilled so the island notes of cacau and the depth of the melted chocolate feel balanced and aromatic. A small espresso made from good coffee or a neat sip of aged rum complements the finish. For an even bolder accent, dust each portion lightly with extra cacau at the table and offer a ribbon of barely sweetened cream to contrast the bittersweet core.