Ingredients
Method
- Melt the chopped dark chocolate gently using a double boiler or microwave in short intervals, stirring until smooth.
- Allow the melted chocolate to cool slightly so it is warm but not hot.
- Whisk the egg yolks into the melted chocolate until fully combined and glossy.
- Add vanilla extract and salt to the chocolate mixture and stir well.
- In a clean bowl, beat the egg whites with sugar until stiff peaks form.
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Fold one spoonful of egg whites into the chocolate mixture to loosen it.
- Gently fold in the remaining egg whites until mostly combined.
- Carefully fold in the whipped cream until smooth and airy.
- Spoon the mousse into serving glasses and refrigerate for at least 2–3 hours until set.
Notes
Use high-quality dark chocolate for the best flavor.
Ensure no egg yolk mixes into the whites or they will not whip properly.
Fold gently to maintain the light and airy texture.
Chill thoroughly for proper consistency and structure.
Use pasteurized eggs if concerned about consuming raw eggs.
Ensure no egg yolk mixes into the whites or they will not whip properly.
Fold gently to maintain the light and airy texture.
Chill thoroughly for proper consistency and structure.
Use pasteurized eggs if concerned about consuming raw eggs.