French Chocolate Mousse

Method

1. 1
   • dark chocolate200 g
   • butter50 g
   • egg4
   • vanilla extract1 tsp

   Melt the chocolate base — Melt the chocolate and butter together in a bowl over barely simmering water, stirring until smooth, about 5 minutes. Let cool slightly, then stir in the egg yolks and vanilla.

   ⏱5 min
2. 2
   • egg4
   • white sugar40 g
   • salt1 pinch

   Whisk whites to stiff peaks — In a clean bowl, whisk the egg whites with the salt to soft peaks, then add the sugar and whisk to stiff, glossy peaks.

3. 3
   • dark chocolate200 g
   • white sugar40 g

   Fold in the egg whites — Fold a third of the whites into the chocolate to loosen it, then gently fold in the rest, keeping as much air as possible.

4. 4

   Chill until set — Spoon into glasses and chill for at least 3 hours until set. Serve cold, perhaps with a little whipped cream.