Directions

1. Melt the finely chopped dark chocolate and butter in a heatproof bowl using a double boiler or by microwaving in short bursts.

2. Allow it to cool slightly.

3. In a clean, dry bowl, whip the egg white with a pinch of salt until stiff peaks form. Set aside.

4. In another bowl, whip the heavy cream until it reaches stiff peaks.

5. Add rice malt syrup and vanilla extract, continuing to whip until well combined.
6. Add the egg yolk and vanilla extract to the melted chocolate mixture.
7. Mix well until smooth and glossy.
8. Gently fold the whipped cream into the chocolate mixture until well combined.
9. Then, carefully fold in the whipped egg white until no white streaks remain.
10. Divide the mousse into two serving glasses or ramekins.
11. Chill in the refrigerator for at least 2 hours, or until set.
12. Whip the heavy cream, rice malt syrup, and vanilla extract until stiff peaks form.Wash and dry the berries.
13. Use a grater or vegetable peeler to shave a few squares of dark chocolate.
14. Once the mousse is set, top each serving with a dollop of whipped cream, a handful of mixed berries, and a sprinkle of shaved dark chocolate.Serve chilled.