This is the first in a series of recipes highlighting the versatility of duck eggs. Fair warning; this dessert may not last long in your house!

You can find our duck eggs at our farm stand every day of the week, but if you're not local, most natural food stores carry them.

Ingredients

- 1 cup chilled heavy cream

- 4 large duck or chicken eggs, separated

- 1/4 cup espresso or strong coffee, chilled

- 1/2 teaspoon of vanilla extract

- 3 tablespoons sugar, 2 for the mousse, 1 for the whipped cream

- 1/8 teaspoon kosher salt

- 6 ounces or about a half bag of high quality dark or semi-sweet chocolate chips (or a combo of both, Ghiradelli works well)

- 1 teaspoon of cream of tartar (optional)

1. Beat 1 cup chilled cream in cold metal bowl until stiff peaks form; cover and chill.

2. Combine duck egg yolks, cold espresso, vanilla, salt and 2 Tbsp. sugar in a large metal bowl. Whisk to combine.

3. Set up a double boiler (about an inch or two of simmering water in a large pot with the metal bowl placed on top. Make sure the hot water doesn’t touch.)

4. Whisk constantly as the mixture thickens until a thermometer reads about 155-160 degrees. The color will look muddy. Add chocolate; whisk until melted and smooth.

5. Remove from water. Let stand, whisking occasionally, until cool to the touch. (Very important not to rush otherwise the heat will deflate your whites).

6. While you are waiting for the chocolate to cool, using an electric mixer, beat 4 egg whites on medium speed until foamy. With mixer running, add 1 Tbsp. sugar and cream of tartar. Let the mixer do its thing until stiff peaks form. About 2 minutes.

7. Working in batches, gradually fold in the stiffed whites, scraping the sides of the bowl and gently combining towards the center of the bowl (DON’T MIX!). Try to maintain as much of the air as possible.

8. Fold about 1/3 of the whipped cream into mixture just to blend. Divide mousse among six teacups, ramekins or small mason jars. Use whatever you’ve got!

Cover and chill until firm, at least 2 hours. Before serving, sprinkle the tiniest bit of kosher or sea salt and a little extra white sugar on top, then dollop whipped cream over the mousse. Garnish with berries or a sprig of mint!