Ingredients:

• 3 eggs (~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
• 3 tbsp caster sugar (superfine white sugar)

For Decoration:

• Whipped cream
• Chocolate shavings (optional)
• Fresh raspberries and mint sprigs (optional)

Instructions:

1. Separate the eggs:
   • While eggs are cold, separate the whites into a large bowl and the yolks into a smaller one.
   • Set the egg whites aside to come to room temperature as you prepare the other ingredients.
2. Whisk the yolks:
   • Whisk the yolks until smooth and uniform in texture.
3. Melt the chocolate and butter:
   • Break the chocolate into pieces and place it in a microwave-safe bowl with the butter.
   • Microwave in 30-second bursts, stirring in between, until the mixture is smooth.
   • Allow it to cool slightly.
4. Whip the cream:
   • In a separate bowl, whip the cream to stiff peaks, being careful not to over-whip.
5. Whip the egg whites:
   • Add the sugar to the egg whites and beat until firm peaks form.
   • The peaks should be firm but not stiff (refer to the video for guidance).
6. Combine the ingredients:
   • Gently fold the yolks into the whipped cream using a rubber spatula (approximately 8 folds; some streaks are fine).
   • Check the temperature of the melted chocolate—it should be runny but warm (ideal temperature: 40°C / 104°F). If too thick, reheat briefly in the microwave in 5-second bursts.
   • Pour the melted chocolate into the cream-yolk mixture and fold gently (8 folds max).
   • Add a quarter of the beaten egg whites to the chocolate mixture and fold gently, ensuring no lumps remain (approximately 10 folds).
   • Add the remaining egg whites to the chocolate mixture and fold until fully incorporated and no streaks remain (aim for about 12 folds).
7. Divide and chill:
   • Spoon the mousse into 4 small glasses or pots.
   • Refrigerate for at least 6 hours, preferably overnight, for the mousse to fully set.
8. Serve:
   • Top with a dollop of whipped cream, chocolate shavings, and optional garnishes like raspberries or a sprig of mint. Enjoy!

Notes:

• Chocolate: Use cooking chocolate, not regular eating chocolate, for smooth melting. 70% cocoa dark chocolate is ideal for a rich flavor.
• Cream: Ensure you're using full-fat cream with a fat content of at least 35%. Do not use pouring cream that cannot be whipped.
• Egg Separation: Cold eggs are easier to separate, but egg whites whip better when they're closer to room temperature. Separate when cold, and then let the whites sit at room temperature while you prepare the other ingredients.
• Flavoring: Liquors can be added to the melted chocolate, but make sure it’s at room temperature before mixing in to avoid the chocolate seizing.

Storage:

• Best consumed within 2 days, though it keeps for up to a week in the fridge, with slight reduction in aeration.

Nutrition