Even though it’s good to be back in Beijing, I’m never really feeling at ease. This semester is the first time I’m sharing my room with someone, and so far it hasn’t been a very pleasant experience. I don’t want to complain too much cause I know there are way bigger problems than having a horrible roommate, but when my roommate is doing everything to prevent me from sleeping at night (like putting on her heels in the middle of the night while already wearing her PJs, just so the noise of the heels will keep me awake) and studying during the day (like refusing to put on her headphones when she’s watching Pakistan Got Talent on full volume), I find it hard to stay zen.
Luckily I have the best friends and parents who help me to stay positive, see everything in perspective and think of creative ways how I can get back at her (it stays with fantasizing though). And sometimes a little bit of chocolate will help as well.
This is the easiest chocolate mousse there is. You only need to make sure that you’re using fresh eggs (not sure if I would use raw eggs in China though) and good chocolate, and you’re good to go. With only two ingredients (+ a little bit of salt) you will end up with the most light and delicate mousse that will make you forget all your worries, or at least for as long you’re eating it.
6 eggs, whites and yolks separated
200 g dark chocolate
a decent pinch of salt
Put the egg whites in a very clean bowl (otherwise the whites won’t stiffen up) and beat them until stiff.
Melt the chocolate (au bain marie or carefully in the microwave) and mix it with the egg yolks and the salt in a big bowl.
Add one thirds of the stiff egg whites to the chocolate mixture and mix (no need to be gentle). When the whites are completely mixed in, add another two thirds, but this time make sure to fold carefully, otherwise all the air will go out. Finish with the last part of egg whites (keep folding gently). When the egg whites and the chocolate mixture are folded into one homogenous mousse, pour the mousse into glasses/cups/bowls.
Chill in the fridge for 4 hours.