A classic French-style chocolate mousse, airy and velvety in texture, made with dark chocolate and cream. Prepared with few ingredients, this elegant cold dessert is ideal for both everyday and guest tables.
Melt the chopped chocolate together with the butter in a double boiler over low heat until smooth, then remove from heat and let cool slightly.
Add the egg yolks to the chocolate mixture one at a time, mixing well after each addition.
Whip the egg whites with sugar until stiff peaks form; fold this foam into the chocolate mixture in three additions, gently, without deflating it.
Fold the whipped cold cream into the mixture with the same gentle motion; divide into bowls and let rest in the refrigerator for at least two hours.
Important: melt the chocolate over low heat in a double boiler, direct contact with the stove can burn it. Allergen: contains egg, milk and dairy products. Can be kept in the fridge in a closed container for three days.
Make sure not even the slightest trace of grease gets into the bowl while whipping the egg whites; otherwise the whites won't whip up to the desired stiffness and the mousse loses its lightness.
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