Decadent Chocolate Mousse with Fresh Cream

1.Chop the dark chocolate into small pieces and place it in a heatproof bowl.

2.In a saucepan, bring a small amount of water to a simmer and place the bowl with chocolate over it, ensuring the bowl does not touch the water. Stir the chocolate until it melts completely and is smooth. Remove from heat and let it cool slightly.

3.In a separate bowl, whip 200ml of the fresh cream (300 ml) until soft peaks form. Set aside in the refrigerator.

4.In another bowl, separate the egg whites from the yolks. Add the granulated sugar (50 g) and vanilla extract (1 teaspoon) to the egg yolks and whisk until the mixture is pale and creamy.

5.Add the melted chocolate to the egg yolk mixture and stir until well combined.

6.In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

7.Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

8.Once combined, gently fold in the whipped cream until no streaks remain. Be careful to maintain the light and airy texture.

9.Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.

10.Before serving, whip the remaining 100ml of fresh cream (300 ml) until soft peaks form and dollop it on top of the mousse.