chocolate mousse

Instructions

1. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
2. In a large mixing bowl, beat the egg yolks with half of the sugar (50g) and vanilla extract until the mixture is pale and creamy.
3. Gradually mix the melted chocolate into the egg yolk mixture, stirring until fully combined.
4. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (50g) and continue to beat until stiff peaks form.
5. Gently fold the beaten egg whites into the chocolate mixture in three parts, ensuring not to deflate the mixture.
6. In another bowl, whip the heavy cream until soft peaks form.
7. Fold the whipped cream into the chocolate mixture until fully incorporated and smooth.
8. Divide the mousse into individual serving dishes or glasses, smoothing the tops with a spatula.
9. Chill the mousse in the refrigerator for at least 2 hours or until set.
10. Before serving, garnish with chocolate shavings or a dusting of cocoa powder if desired.