Ingredients:

• 3 eggs (around 55g/2 oz each)
• 125g (4.5 oz) dark cooking chocolate (70% cocoa bittersweet)
• 10g (0.3 oz) unsalted butter
• 1/2 cup full-fat cream (thickened cream, 35% fat)
• 3 tbsp caster sugar (superfine white sugar)

• Additional whipped cream
• Chocolate shavings
• Optional: Fresh raspberries and mint for garnish

Instructions:

1. Separate the Eggs:
   • Start with cold eggs.
   • Separate the whites from the yolks, placing the whites in a large bowl and the yolks in a smaller one.
   • Let the whites sit while you prepare the other ingredients.
2. Prepare the Yolks:
   • Whisk the yolks until smooth and uniform.
3. Melt the Chocolate:
   • Break the dark chocolate into pieces and combine it with the butter in a microwave-safe bowl.
   • Melt in the microwave, heating in 30-second bursts, stirring in between, until the mixture is smooth and fully melted.
   • Allow it to cool slightly while you move on to the next steps.
4. Whip the Cream:
   • Using an electric mixer, beat the cream until it forms stiff peaks.
   • Be cautious not to over-whip.
5. Whip the Egg Whites:
   • Add sugar to the egg whites and beat until firm peaks form.
   • The peaks should have a slight curve at the tip when lifted, not standing straight up.
6. Combine the Ingredients:
   • Gently fold the egg yolks into the whipped cream using a rubber spatula. Only fold around 8 times; it’s okay if some streaks remain.
   • Check the chocolate temperature. It should be warm and runny (around 35-40°C / 95-104°F). If it has cooled too much, briefly microwave it in 5-second intervals until it reaches the right consistency.
   • Add the chocolate mixture into the cream and yolk blend, folding gently 8 times. Some streaks are okay.
   • Gently fold in 1/4 of the whipped egg whites to the chocolate mixture, aiming for about 10 folds to combine.
   • Pour the chocolate mixture into the remaining egg whites, folding gently until no white streaks remain. Aim for a maximum of 12 folds to incorporate everything evenly.
7. Chill the Mousse:
   • Spoon the mousse into 4 small glasses or containers.
   • Refrigerate for at least 6 hours, ideally overnight, to set.
8. Serve:
   • Just before serving, garnish the mousse with extra whipped cream and chocolate shavings.
   • You can also add fresh raspberries and a sprig of mint for a colorful touch.

Recipe Notes:

• Chocolate: Use cooking chocolate (found in the baking aisle) rather than regular eating chocolate. Cooking chocolate melts smoothly, making for a better mousse texture.
• Cream: Be sure to use full-fat cream (35% fat). Whipping cream works best, while pouring cream won’t give the desired results.
• Eggs: Separate the eggs when they are cold, but let the whites come to room temperature for optimal whipping.
• Storage: Best enjoyed within 2 days, though it will keep in the fridge for up to a week.

Nutrition