Chocolate Mousse

• 8 oz dark chocolate (70%) (chopped)
• 4 eggs (separated, room temperature)
• 3 tbsp sugar
• 1 ¼ cup heavy cream (cold)
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 pinch pinch of salt

How to Make It

1. 1

   Melt chocolate and butter together. Cool to lukewarm. Stir in egg yolks and vanilla.

2. 2

   Whip cream to soft peaks. Refrigerate.

3. 3

   Beat egg whites and salt to soft peaks. Add sugar and beat to stiff, glossy peaks.

4. 4

   Fold 1/3 of the egg whites into chocolate to lighten it. Fold in remaining whites gently.

5. 5

   Fold in whipped cream until just combined.

6. 6

   Divide into glasses or ramekins. Refrigerate at least 2 hours. Top with whipped cream and chocolate shavings.