For the pomegranate reduction:
In a pan add the juice and sugar. Let it cook over high heat for 10 minutes or till it starts to thicken a little bit.
For the mousse:
In a double boiler melt the chocolate and butter together. Once it melts, keep aside and let it cool for 2-3 minutes.
Gradually add the whisked egg yolks. Mix.
Add half of the pomegranate reduction. Keep the rest for plating up.
Fold in the whisked egg whites.
Pour the mousse in ramekins and let it set in the fridge for 2-3 hours.
Garnish with a mint sprig and serve with some pomegranate reduction.
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Key Ingredients: Chocolate, butter, sugar, egg, mint leaves, pomegranate