Dark Chocolate Mousse

We're back home with the baby after almost a week at Malaga's Clinica Galvez. Although our lovely room overlooked the cathedral and the cobble stoned pedestrian street beside it and even if we could hear the bells toll every hour, it was still a relief to return home after a hectic hospital stay.

The first weekend back, we lunched at Sushi des Artistes for a fantastic "raw" meal - one that I had been craving for the last nine months. Toro (fatty tuna) and Sake (salmon) sashimi and some sushi rolls plus a complimentary scallop sushi platter given by the owner to congratulate us on the new arrival. Next up on my craving list is a large plateau de fruits de mer (shellfish platter) and steak tartare with shoestring potatoes.

In the meantime, we have started on the paperwork to register our baby at the Registro Civil (civil registry) where a lot of patience and a sense of humor is needed to get through the long bureaucratic process of getting a birth certificate issued. We've passed the first hurdle today but will have to return next week for another session of endless queuing and waiting around.

Getting back home was a relief and having a homemade dark chocolate mousse to finish off my lunch today was the perfect antidote to my wasted morning. Sometimes, you just need a bit of chocolate to cheer you up after a long day.

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Dark Chocolate Mousse

• 200 grams dark chocolate (I used Lindt 70%)
• 70 grams unsalted butter
• 4 eggs, separated
• 250 ml (1 cup) cream
• 4 Tbsp. icing sugar, sifted

Melt the chocolate and butter in a saucepan over low heat. Whisk the cream until firm. In another bowl, beat the egg whites until stiff white peaks form then slowly fold in the icing sugar. In another bowl, slowly whisk the egg yolks into the cooled melted chocolate. Fold in the cream, then the egg whites into the chocolate mixture. Ladle into bowls, ramekins or glasses and chill in the refrigerator for at least three hours.