French Chocolate Mousse

Step 1

Melt the 200g dark chocolate and 60g butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

Step 2

Separate the 4 eggs, placing whites in a large bowl and yolks in a small bowl. Beat the yolks with 25g of the sugar until pale and thick, about 2 minutes.

Step 3

Whisk the egg whites with the 0.5 tsp salt until soft peaks form. Gradually add the remaining 25g sugar, whisking to stiff, glossy peaks, about 3 minutes.

Step 4

Stir the yolk mixture into the cooled chocolate until fully combined. Gently fold in one-third of the egg whites to lighten the mixture.

Step 5

Fold in the remaining egg whites with a spatula, cutting through the center and lifting until no streaks remain. The mixture should be airy and uniform.

Step 6

Whip the 240ml heavy cream to soft peaks. Fold the whipped cream into the chocolate mixture in two additions, keeping it light and fluffy.

Step 7

Spoon the mousse into 6 serving glasses or ramekins. Refrigerate for at least 4 hours, until set but still soft and creamy.

Step 8

Before serving, let the mousse sit at room temperature for 10 minutes. Garnish with a dollop of whipped cream or chocolate shavings if desired.