Break the chocolate into small pieces and melt it gently over a double boiler or in short bursts in the microwave.
Let it cool slightly while still smooth.
Whip egg whites:
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gradually add sugar and continue whisking until stiff peaks form.
Whip cream:
In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Combine yolks and chocolate:
Stir the egg yolks into the slightly cooled chocolate until smooth.
Fold in egg whites and cream:
Gently fold the whipped egg whites into the chocolate mixture in 2 additions.
Then fold in the whipped cream carefully to keep the mousse light and airy.
Chill:
Spoon the mousse into serving dishes and refrigerate for at least 1–2 hours, or until set.
Serve:
Garnish with whipped cream, chocolate shavings, berries, or mint leaves as desired.
Tips:
Make sure the melted chocolate is not too hot when mixing with yolks — otherwise it can scramble the eggs.
For a richer flavor, you can add a splash of coffee or a tablespoon of liqueur (like Grand Marnier or Kahlúa).
Can be made a day ahead — the flavor improves after chilling.
If you want, I can also give a 2-ingredient chocolate mousse version that takes only 5 minutes to prepare — perfect for quick desserts. Do you want that version too?
