Classic Chocolate Mousse

Yields: 4 servings Prep time: 20 minutes (plus 2–4 hours chilling)

Dark Chocolate: 150g (use high-quality chocolate, 60–70% cocoa solids for the best flavor).
Heavy Whipping Cream: 300ml (must be well-chilled).
Eggs: 3 large, separated into yolks and whites.
Sugar: 2 tablespoons (granulated).
Optional: A pinch of salt or a teaspoon of vanilla extract.
For Topping: Freshly whipped cream and chocolate shavings (as seen in the photo).

Melt the Chocolate: Break the chocolate into pieces and place them in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water). Stir occasionally until smooth. Once melted, remove from heat and let it cool slightly until it is warm, not hot.
Incorporate Yolks: Whisk the egg yolks into the melted chocolate one by one until fully combined.
Whip the Whites: In a separate clean bowl, whisk the egg whites (with a tiny pinch of salt) until they form stiff peaks. Add the sugar and whisk for another 30 seconds until glossy.
Whip the Cream: In a third bowl, whip the heavy cream until it forms soft peaks.
The Fold:
- Take about a third of the egg whites and stir them into the chocolate mixture to lighten it.
- Gently fold in the remaining egg whites, followed by the whipped cream. Use a spatula to fold gently in a circular motion so you don’t deflate the air bubbles—this is what keeps it light!
Chill: Spoon the mixture into serving glasses. Refrigerate for at least 2–4 hours until set.
Serve: Top with a dollop of whipped cream and finish with chocolate shavings just before serving.

Temperature Matters: Ensure your melted chocolate isn’t too hot when adding the yolks, otherwise they might scramble.
Gentle Folding: The secret to the texture is patience during the folding process. Over-mixing will result in a denser dessert.
Safety Note: This recipe uses raw egg whites. If you prefer, you can use pasteurized egg whites from a carton to eliminate any concerns.