Mousse au Chocolat

🔥 Prep

• Break the 200 g dark chocolate into small pieces and place in a heatproof bowl.
• Measure out 20 g butter and add to the chocolate bowl.
• Separate 4 eggs, placing yolks in one bowl and whites in another clean, grease‑free bowl.
• Measure out 30 g sugar and keep ready.

🔥 Cook

• 1. Set a saucepan with a few centimeters of water to simmer, then place the bowl over it, ensuring the bottom does not touch the water (low heat).
• 2. Stir the chocolate and butter mixture constantly until completely melted and smooth, about 2‑3 minutes.
• 3. Remove the bowl from heat and let it cool slightly.
• 4. Whisk the 4 egg yolks with the 30 g sugar using an electric mixer on medium speed until the mixture is pale and thick, about 3‑4 minutes.
• 5. Pour the warm chocolate mixture into the yolk‑sugar mixture, whisking continuously to combine.
• 6. Beat the 4 egg whites on high speed until they form stiff peaks, about 4‑5 minutes.
• 7. Fold one‑third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining whites until just incorporated, being careful not to deflate the batter.
• 8. Spoon the mousse into serving glasses or ramekins, cover, and refrigerate for at least 2 hours to set.

🔥 Serve

• Garnish each mousse with a dollop of whipped cream, a light dusting of cocoa powder, or a few fresh berries.
• Serve chilled, optionally alongside a shortbread cookie or a biscotti for a crisp contrast.