Dark Chocolate Mousse
An intensely rich, impossibly light French-style chocolate mousse made with just four ingredients. No cream, no eggs from a carton — just the real thing.
Method
Four ingredients, infinite elegance. This is the mousse that makes people think you went to culinary school.
Separate egg whites from yolks into two large clean bowls. Make sure no yolk gets into the whites or they won't whip.
Melt chocolate and butter together in a heatproof bowl over simmering water (bain-marie), stirring until smooth. Remove from heat and let cool for 3 minutes.
Whisk egg yolks with half the sugar until pale and slightly thickened. Stir into cooled chocolate mixture along with vanilla.
Whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar and whip to stiff, glossy peaks.
Fold one-third of the egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites in two additions — keep as much air as possible.
Divide among 6 small glasses or ramekins. Refrigerate for at least 2 hours or overnight.
Serve topped with a pinch of flaky salt and optionally shaved chocolate.
Notes
This mousse contains raw egg — use the freshest, highest-quality eggs you can find. The mousse will keep refrigerated for up to 3 days. For a boozy version, add 1 tbsp cognac or espresso to the chocolate mixture.