Ingredients

7 oz (200g) dark chocolate (60-70% cocoa)
3 large eggs, separated (fresh as possible)
3 tbsp powdered or granulated sugar (divided)
1/2 cup (120ml) heavy cream
Pinch of salt
1/2 tsp vanilla extract (optional)

Directions

Break chocolate into small pieces and melt over a double boiler or in a heatproof bowl set over simmering water. Stir until smooth, then let it cool slightly.

In a separate bowl, whip the heavy cream until soft peaks form. Chill until ready to use.

In another bowl, whisk together the egg yolks, 1 tbsp sugar, and a pinch of salt until pale and thick.

In a clean bowl, beat the egg whites until foamy. Gradually add 2 tbsp sugar and continue beating until stiff peaks form.

Stir the yolk mixture into the melted chocolate until fully combined. Then gently fold in the whipped cream, followed by the whipped egg whites in two additions. Fold carefully to keep the mixture light.

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