Modica IGP Chocolate Mousse with Candied Bergamot Peels

Il IGP Modica Chocolate is one of the world's oldest and finest chocolates, cold-processed without added vegetable fats, with a grainy texture and a pure, intense flavor. Paired with the Candied Bergamot Peels of Reggio Calabria, with its unique citrus scent, brings to life a refined and surprising mousse that tells the story of the best of Southern Italy.

Ingredients for 4 people

• 150 g of Modica IGP chocolate
• 60 g of Candied Bergamot Peels from Reggio Calabria
• 3 eggs (yolks and whites separated)
• 30 g of caster sugar
• 200 ml fresh cream
• A pinch of salt

Proceedings

1. Melt Modica chocolate in a double boiler or microwave on low power. Allow to cool.
2. Whip the egg yolks with the sugar until light and fluffy.
3. Beat egg whites until stiff with a pinch of salt.
4. Whip the fresh cream.
5. Incorporate the melted chocolate into the whipped yolks, stirring gently.
6. Add the whipped cream with movements from the bottom to the top.
7. Gently incorporate the stiff egg whites.
8. Cut the candied bergamot peels into small pieces and add them to the mousse.
9. Pour into cups and refrigerate for at least 2 hours before serving.
10. Decorate with a few pieces of candied peel and Modica chocolate chips.

Tips

Modica chocolate does not melt like traditional chocolate: it retains a slightly grainy texture that makes the mousse unique. Candied bergamot peels are very fragrant: just a few pieces are enough to flavor the entire dessert.