Ingredients:

  • 8 ounces (225g) good quality dark chocolate (70% cocoa solids or higher), chopped
  • 4 large eggs, separated
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 1 ½ cups (355ml) heavy cream (minimum 35% fat content), chilled
  • 1 teaspoon vanilla extract (optional)
  • Chocolate shavings (optional)
  • Fresh raspberries (optional)
  • Whipped cream (optional)

Instructions:

  1. Gently melt the chocolate in a double boiler or heatproof bowl set over simmering water. Stir until smooth and remove from heat. Let cool slightly.
  2. In a large bowl, whisk together the egg yolks and sugar until pale and thick, almost like a ribbon.
  3. Gradually drizzle the slightly cooled melted chocolate into the egg yolk mixture, whisking constantly until smooth and fully incorporated. Add vanilla extract.
  4. In a separate bowl, using an electric mixer, whip the chilled heavy cream until stiff peaks form.
  5. In another clean, dry bowl, whisk the egg whites with a pinch of salt until stiff, glossy peaks form.
  6. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined.
  7. Gently fold the egg whites into the chocolate mixture in two additions, being careful not to overmix.
  8. Divide the mousse evenly among the serving glasses or bowls. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.
  9. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
  10. Before serving, garnish with chocolate shavings, fresh raspberries, or a dollop of whipped cream, if desired.