Ancient Sicilian chocolate meets the gold of Reggio Calabria
Modica PGI Chocolate is one of the oldest and most prized chocolates in the world: cold-processed, without added fat, with a unique grainy texture. Transformed into a mousse and paired with candied bergamot, it becomes an extraordinarily elegant dessert that unites Sicily and Calabria in a single bite.
Ingredients
200 g Modica PGI Chocolate
4 eggs (yolks and whites separated)
200 ml fresh cream
2 tablespoons powdered sugar
Candied bergamot peel to taste
A pinch of salt
Bitter cocoa powder for garnish
Preparation
Melt the Modica Chocolate in a bain-marie over low heat, stirring gently. Let cool.
Whip the fresh cream until it reaches a semi-whipped consistency. Keep refrigerated.
Beat the egg whites until stiff with a pinch of salt.
Beat the egg yolks with the powdered sugar until light and fluffy.
Incorporate the melted chocolate into the egg yolks, stirring gently.
Add the semi-whipped cream, stirring from the bottom up.
Finally, fold in the egg whites in three additions, using gentle movements to avoid deflating them.
Pour the mousse into small glasses and refrigerate for at least 3 hours.
Before serving, garnish with candied bergamot peel and a dusting of bitter cocoa.
Tips
Modica Chocolate has a grainy texture that melts differently from traditional chocolate: it is normal for the mousse to have a slightly more rustic consistency. Candied bergamot peel adds a citrusy touch that balances the richness of the chocolate. Make the mousse the day before for the best results.
