Chocolate Mousse

Ingredients:

• 200g (7 oz) dark chocolate (at least 70% cocoa)

• 3 large eggs (separated into yolks and whites)

• 1/4 cup (50g) granulated sugar

• 1 cup (240ml) heavy cream

• 1 teaspoon vanilla extract (optional)

• Pinch of salt

Instructions:

1. Melt the chocolate:

   • Chop the chocolate into small pieces and melt it. You can do this by placing the chocolate in a heatproof bowl over simmering water (double boiler method) or by microwaving it in 20-30 second intervals, stirring after each interval until completely melted and smooth.

2. Whip the cream:

   • In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip, or it could turn into butter. Set aside.

3. Prepare the egg yolks:

   • In another bowl, whisk the egg yolks with half of the sugar (about 2 tablespoons) until pale and slightly thickened. Add the melted chocolate to the yolk mixture and stir to combine.

4. Whip the egg whites:

   • In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

5. Fold the components:

   • First, fold in the whipped cream into the chocolate-yolk mixture gently, making sure not to deflate the cream. Then, fold in the egg whites, one third at a time, until fully combined. Be gentle to preserve the airy texture.

6. Chill the mousse:

   • Spoon the mousse into serving dishes or glasses and refrigerate for at least 2 hours to set.