Ingredients
200 g dark chocolate (70% cocoa)
3 large eggs, separated
50 g granulated sugar
1 tsp vanilla extract
1 pinch salt
250 ml heavy cream
Directions
1. Melt the dark chocolate: Break the 200 g dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler method) and stir occasionally until the chocolate is completely melted. Once melted, remove the bowl from the heat and let it cool slightly.
2. Whisk the egg yolks: In a separate medium bowl, whisk the 3 egg yolks with the 1 tsp vanilla extract until well combined and set aside.
3. Beat the egg whites: In another large bowl, beat the 3 egg whites with a pinch of salt until soft peaks form. Gradually add the 50 g granulated sugar, beating continuously until stiff peaks form.
4. Fold the egg yolks into the chocolate: Gradually add the egg yolk mixture to the slightly cooled melted chocolate, stirring gently until well combined.
5. Incorporate the egg whites: Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two more additions, being careful not to deflate them.
6. Whip the heavy cream: In a separate cold bowl, whip the 250 ml heavy cream until soft peaks form.
7. Combine the cream and chocolate mixture: Gently fold the whipped cream into the chocolate mixture until no streaks remain.
8. Chill the mousse: Spoon or pipe the mousse into serving dishes or ramekins. Cover and refrigerate for at least 2 hours, or until set.
9. Serve: Once set, serve the chocolate mousse chilled. Enjoy!