Chocolate and saffron mousse

Ingredients :

- 200g dark baking chocolate

- 4 eggs

- 20 cl of liquid cream

- 10 pistils of saffron

1. Heat the cream, stir in the saffron and leave to infuse over very low heat for the rest of the preparation.

2. Break the chocolate into pieces and melt it (microwave, bain-marie or saucepan) at low temperature.

3. Add the saffron cream to the melted chocolate.

4. Add 4 egg yolks and mix well.

5. Whisk the egg whites very firm.

6. Gently fold them into the chocolate mixture.

7. Pour into ramekins and leave to set in the refrigerator for at least 4 hours.

Tips: you can prepare your saffron cream in advance (ideally the day before), so it will have time to infuse longer and the aromas will only be more pronounced.

Variation: you can replace the liquid cream with any other vegetable cream of your choice (oats, rice, coconut, soy...)