Instructions

1. Melt the Chocolate

   Melt the chocolate with the butter over a gentle water bath (bain-marie), stirring constantly until smooth and glossy. Remove from heat and allow to cool until lukewarm. · 5 min
2. Add the Egg Yolks

   Whisk the egg yolks with the vanilla extract in a small bowl, then gradually and slowly pour them into the lukewarm chocolate mixture while continuously stirring with a hand whisk until thoroughly combined. · 2 min
3. Whip the Egg Whites

   In a clean and dry bowl, beat the egg whites with a pinch of salt using an electric mixer until frothy and white. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. · 4 min
4. Whip the Cream

   In a separate bowl, whip the cold whipping cream until it holds soft peaks and reaches a light, thick texture. · 3 min
5. Fold the Mixtures

   Add one-third of the whipped egg whites to the chocolate mixture and stir gently to lighten the texture. Then, gradually fold in the remaining egg whites and whipped cream using a spatula, gently cutting and folding from bottom to top to preserve the incorporated air. · 3 min
6. Chill and Serve

   Divide the mousse into individual serving glasses and refrigerate for at least 4 hours until fully set and chilled before serving. · 4 h

Nutrition / serving

Chef's tips