Ingredients

• 6 ounce dark chocolate, chopped
• 3 tablespoon unsalted butter
• 2 eggs, separated
• 2 tablespoon granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• cocoa powder

Steps

1. Place a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and butter to the bowl.
2. Stir the chocolate and butter together with a whisk until completely melted and smooth, about 2 to 3 minutes. Remove from heat and let cool for 2 minutes.
3. Whisk the egg yolks in a small bowl until lightened slightly, then stir them into the melted chocolate mixture. Add the vanilla extract and salt, and stir until fully combined.
4. In a clean bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
5. In another clean bowl, use an electric mixer to beat the egg whites on high speed with the granulated sugar until stiff, glossy peaks form, about 3 to 4 minutes.
6. Gently fold one-third of the whipped cream into the chocolate mixture using a rubber spatula, using a folding motion to preserve the airy texture.
7. Fold in the remaining whipped cream in two additions, folding gently after each addition.
8. Carefully fold the beaten egg whites into the chocolate mixture in two additions, being gentle to retain as much volume as possible.
9. Divide the mousse evenly among 4 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 20 minutes until chilled and set.
10. Just before serving, dust the top of each mousse with cocoa powder and optionally garnish with chocolate shavings or whipped cream.

Nutrition