Chocolate Mousse
Prep: 20 minutes
Cook: 4 hours chilling
Difficulty: Medium
Light and airy chocolate dessert with intense flavor
Method
Prepare the Chocolate
Chop the chocolate and melt it gently in a bowl over simmering water (bain-marie). Once melted, let it cool slightly but remain fluid.
Make the Base
Whip the cream with vanilla until soft peaks form. In a separate bowl, beat egg whites with a pinch of salt until foamy, then gradually add sugar and beat until stiff peaks form.
Combine and Chill
Stir egg yolks into the melted chocolate. Fold in whipped cream gently, then fold in egg whites in three additions. Divide between serving glasses and refrigerate for at least 4 hours or overnight.
Serve
Top with whipped cream and chocolate shavings before serving.