Belgian Chocolate Mousse with Dark Chocolate and Creamy Texture

1. 1

   Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.

2. 2

   In a separate bowl, whisk the egg yolks with sugar and vanilla until pale and creamy.

3. 3

   Fold the melted chocolate into the egg yolk mixture until well combined.

4. 4

   Whip the heavy cream in another bowl until soft peaks form, then fold into the chocolate mixture.

5. 5

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

6. 6

   Gently fold the egg whites into the chocolate mixture until no streaks remain.

7. 7

   Spoon the mousse into serving glasses and refrigerate for at least 2 hours before serving.

Per serving