A French classic without any cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.
Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.
In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.
Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.
Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.
Serve with good quality chocolate macarons and garnish with edible flowers.