Black Bean Chocolate Mousse with Smoked Paprika and Sea Salt

Drain and rinse black beans under cold water. Pick through to remove any debris.

If beans are canned, blot dry on clean kitchen towels to remove excess moisture.

Roughly chop dark chocolate into small, uniform pieces for even melting.

Melt butter in a heatproof bowl set over barely simmering water (ensure bowl does not touch water). Reduce heat to lowest setting.

Add chopped dark chocolate to melted butter. Stir gently until fully melted and glossy, about 2-3 minutes. Remove from heat immediately once smooth.

Whisk cocoa powder into the chocolate mixture until fully incorporated and no streaks remain.

Add prepared black beans to a high-speed blender or food processor. Blend for 2 full minutes until very smooth and paste-like.

With blender running, pour the warm melted chocolate mixture in a slow, steady stream.

Add eggs one at a time through the feed tube, blending 30 seconds between each addition.

Add white sugar and salt. Blend for 1 additional minute until completely smooth and aerated.

Transfer mousse mixture to a clean glass or ceramic bowl. Cover directly with plastic wrap pressed against the surface.

Refrigerate for minimum 2 hours, until mousse is set, cold, and holds firm peaks when stirred.

Divide chilled mousse among 4 small, cold bowls or glasses using two spoons dipped in cold water.

Dust each serving lightly with smoked paprika.

Finish with a small pinch of salt crystals scattered across the surface. Serve immediately, cold.