Classic French chocolate mousse made with dark chocolate, eggs, and a little sugar. Whipped whites provide all the aeration while the yolks create a silky, deeply chocolate texture. No cream or gelatin: chocolate leads and chilling provides the final set.
Separate the eggs into whites and yolks in two completely clean bowls. Chop the dark chocolate and melt it gently over a bain-marie without allowing the bowl to touch the water. Remove when smooth and glossy and let cool for 3 to 4 minutes.
Beat the egg whites at medium speed until foamy and beginning to hold soft peaks. Gradually add the sugar and continue beating for 2 to 3 minutes, until the peaks are firm and glossy but still flexible. Use pasteurized eggs when available because this preparation does not fully cook the eggs.
Add the egg yolks to the warm chocolate one at a time, mixing quickly after each addition until smooth. The chocolate should feel warm rather than hot: excessive heat can coagulate the yolks, while chocolate that is too cool can make the mixture seize.
Fold about one third of the whipped whites into the chocolate more firmly to lighten it. Add the remainder in
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Divide the mousse among 6 individual glasses or dishes and refrigerate for 3 hours, until chilled and set while remaining soft under the spoon. And that's it! Keep the mousse refrigerated at all times and, because the eggs are not fully cooked, preferably consume it within 24 hours. 🧡
