Ingredients:

  • 7 oz (200g) good quality dark chocolate (at least 70% cocoa solids), chopped
  • 4 large eggs, separated
  • 2 tablespoons (30ml) granulated sugar
  • 1 cup (240ml) heavy cream, chilled
  • Pinch of sea salt

Instructions:

  1. Gently melt the chocolate in a double boiler or heatproof bowl set over a simmering pot of water, ensuring the bowl doesn't touch the water. Stir until smooth. Remove from heat and let cool slightly.
  2. In a separate bowl, whisk the egg yolks and sugar together until pale and thick, about 3-4 minutes.
  3. Gradually whisk the melted chocolate into the egg yolk mixture until smooth and well combined.
  4. In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
  5. In another bowl, whip the heavy cream until soft peaks form.
  6. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites and the whipped cream, being careful not to deflate the mixture. Aim for a light and airy texture.
  7. Divide the mousse evenly among the serving glasses or ramekins. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the mousse to set completely.