Mousse au Chocolat

Ingredients

• 200 gdark chocolate
• 4eggs — separated
• 2 tbspsugar

Method

1. Begin by breaking 200 g of dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir occasionally with a spatula until the chocolate is completely melted and smooth. Remove the bowl from the heat and let it cool slightly, but not to the point where it begins to harden.
2. Separate the 4 eggs, placing the yolks in one bowl and the whites in another. Add 2 tbsp of sugar to the yolks and whisk until the mixture becomes pale and slightly thickened. This will help incorporate air and create a light texture in the mousse.
3. Gently fold the melted chocolate into the yolk mixture using a spatula, ensuring the chocolate is not too hot to avoid scrambling the eggs. Mix until fully combined, creating a rich, glossy base. The mixture should be smooth and uniform in color.
4. In a clean, dry bowl, whisk the egg whites until they form stiff peaks. This means when you lift the whisk, the peaks should stand up firmly without collapsing. This step is crucial for achieving the airy texture of the mousse.
5. Gently fold a third of the egg whites into the chocolate mixture to lighten it. Once incorporated, carefully fold in the remaining egg whites in two batches, using a gentle motion to maintain as much air as possible. The final mixture should be light and airy, with no visible streaks of egg white.
6. Spoon the mousse into individual serving dishes or a large serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set and firm to the touch.
7. Once the mousse has set, remove it from the refrigerator and let it sit at room temperature for about 10 minutes before serving. This will enhance the flavors and provide a smoother texture. Serve as is, or with a dusting of cocoa powder or a few fresh berries for a touch of elegance.