Ingredients:
200g dark chocolate (at least 70% cocoa)
3 large eggs, separated
50g sugar
200ml heavy cream
A pinch of salt
Instructions:
1. Melt the Chocolate
Break the chocolate into small pieces and melt it in a heatproof bowl over simmering water (double boiler method). Stir occasionally until smooth. Let it cool slightly.
2. Whip the Cream
In a separate bowl, whip the heavy cream until it forms soft peaks. Set aside.
3. Prepare the Egg Whites
Beat the egg whites with a pinch of salt until they start to form peaks. Gradually add the sugar while beating until stiff peaks form.
4. Combine Egg Yolks and Chocolate
Stir the egg yolks into the melted chocolate one at a time. Ensure the chocolate isn’t too hot to avoid cooking the eggs.
5. Fold in the Whipped Cream
Gently fold the whipped cream into the chocolate mixture until combined.
6. Incorporate Egg Whites
Fold in the beaten egg whites in three parts, being careful not to deflate the mixture.
7. Chill
Pour the mousse into serving glasses or bowls. Cover and refrigerate for at least 3 hours or overnight.
8. Serve
Serve chilled, optionally garnished with grated chocolate, whipped cream, or fresh berries.