Makes 3 cups

Time: 30 mins active // 3 hours chilling

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Mousse

226 g heavy cream

114 g 60% dark chocolate , chopped

56 g cynar

1 large egg

1 egg yolk

40 g granulated sugar

3 g salt

3 g vanilla bean paste

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For serving

Whipped cream

Fried artichokes, sub potato chips

Extra virgin olive oil

Flake salt

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Method

1. Set up a double boiler. Make sure the water does not touch the bottom of the bowls you are using.

2. In a small bowl, combine chopped chocolate and cynar. Set over the double boiler and melt.

3. Meanwhile, whip heavy cream to soft peaks. Place in fridge.

4. Once chocolate is melted, mix until thoroughly combined. Set aside.

5. In another clean bowl, combine egg, egg yolk, sugar, salt and vanilla bean paste.

6. Place over double boiler. Whip egg mixture constantly until it has doubled in size and has lighted in color. About 6 minutes.

7. Fold chocolate mixture into egg/sugar mixture. Mix until combined. Let mixture cool down to room temperature, about 10 minutes.

8. Fold half of the reserved whipped cream into chocolate mixture. Fold remaining half of whipped cream into chocolate mixture until combined.

9. Pour into desired serving bowls or containers. Refrigerate for at least 3 hours before serving.

10. Serve with whipped cream and chips on side. Top with extra virgin olive oil and flake salt. Enjoy!

NOTES:

To make artichoke chips: Cut off about 2 inches from the top of the artichoke. Rip off outer leaves until you reach the tender leaves. Peel off fibrous artichoke stem using a vegetable peeler. Slice on a mandolin. Fry in oil at around 300F until crispy. About 3-6 minutes. (No need to place artichokes in acidic water) Season with salt immediately after frying.

To make whipped cream: I whipped about 1 cup of heavy cream with 2 Tbsp honey, a pinch of salt and some vanilla bean paste. Whip to soft-medium peaks.