Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 3 large egg whites, at room temperature
  • Pinch of salt (optional, for meringue stability)
  • 14 ounces (400g) bittersweet chocolate, preferably 70% cocoa, finely chopped
  • 1 cup (240ml) whole milk
  • 2 cups (480ml) cold heavy cream (36% milk fat or higher), divided

Instructions:

  1. Combine sugar and water in a saucepan. Bring to a boil over medium-high heat and cook, without stirring, until it reaches 240°F (115°C) on a candy thermometer.
  2. While the syrup is cooking, beat egg whites with a pinch of salt (if using) in a stand mixer until soft peaks form.
  3. With the mixer running on medium speed, slowly pour the hot syrup into the egg whites in a thin, steady stream. Increase speed to high and beat until the meringue is stiff, glossy, and cooled slightly (2-3 minutes).
  4. Heat milk in a saucepan until just simmering. Pour over chopped chocolate and let stand for 1 minute. Stir until smooth and let cool slightly.
  5. In a separate bowl, whip the heavy cream to soft peaks. Reserve 1/2 cup (120ml) for serving.
  6. Gently fold about half of the whipped cream into half of the meringue.
  7. If the chocolate mixture has hardened, gently warm it in a bowl set over simmering water (a double boiler) until it's pourable but not hot.
  8. Pour the chocolate over the meringue and cream mixture. Gently fold until just combined. Be careful not to overmix, or you'll deflate the mousse.
  9. Spoon the mousse into glasses or ramekins. Swirl in the reserved whipped cream on top. Cover with plastic wrap and chill for at least 2 hours, or preferably overnight.