Directions

• Melt the chocolate in a bain-marie (double boiler).
• Separate the eggs into 2 mixing bowls. The bowl with the yolks is where the ingredients will come together.
• Mix the sugar in with the egg yolks. It’s important to keep mixing until the mixture gets a smooth white color and you can no longer see the sugar.
• Mix the melted chocolate with the yolk/sugar mixture. Stir until both are blended perfectly.
• Whisk the egg whites until they are fully firm.
• Fold the egg whites into the chocolate mixture. IMPORTANT: carefully fold to maintain the ‘airy’ texture. This will have a big impact on your end product.
• Whisk the heavy cream for about 1-2 minutes. Ideally you start seeing waves in the mixture showing it’s not runny anymore, but you cannot mix it into whipped cream as it will be impossible to mix in with the mousse. Add the mixture to the mousse and fold it in the same way as the egg whites.
• Poor the mousse into either a large serving dish or small cups. Refrigerate for at least 2 hours (ideally 4h).