3large lightly beaten eggs yolks, room temperature
3large egg whites, room temperature
¾cup(125 g or 4.5 oz) chopped bittersweet dark chocolate, good quality such as Baker’s Chocolate or Ghirardelli
1Tablespoon(14 g) unsalted butter
½cup(120 ml) heavy cream, not whipping cream
3Tablespoons(38 g) caster sugar, or granulated sugar put through a food processor
Whipped cream and chocolate shavings for garnish
Prepare three separate bowls of mixtures
In a medium bowl, add chocolate and butter to a microwave-safe bowl. Heat at 50% power level until melted, stopping to stir every 30 seconds until smooth. Set aside to cool.
In a large bowl and using an electric mixer, whip egg whites and sugar on high speed until soft peaks form. Set aside.
In a separate large bowl and using an electric mixer, beat heavy cream on high speed until stiff peaks form. Fold in lightly beaten egg yolks with a rubber spatula just until combined (don’t overmix).
Fold together mixtures
Check that the chocolate is still smooth and lukewarm in temperature. If not, heat it in the microwave for 5 to 10 seconds. Pour melted chocolate into cream and yolk mixture. Fold with a rubber spatula a few times (you should still see some streaks).
Add about a third of the beaten egg whites into the chocolate mixture. Fold until incorporated and press spatula down on any white clumps to help blend them in. Add remaining egg white mixture to the bowl and fold just until uniform in color and texture (no streaks or clumps).
Divide mixture into 4 small jars or glasses. Chill uncovered for 4 to 6 hours and up to 1 day. Garnish with whipped cream and chocolate shavings.
Store chocolate mousse covered in the refrigerator for up to 1 week. Mousse is best when eaten within 48 hours.Freeze chocolate mousse tightly covered for up to 2 months. Thaw in the refrigerator overnight before serving.Adapted from Recipe Tin Eats