Ingredients (6-8 servings)

• 6 eggs
• 6 tablespoons of granulated sugar
• 200g of good dark chocolate (7oz)
• 1 tablespoon of butter

Instructions (Time: 4 hours)

Start by melting the chocolate with the butter in a double boiler. I used dark chocolate with 70% of cocoa because I think that it has a different texture when compared to regular cooking chocolate. When melted, it’s shiny and silky. But you can use whatever chocolate you prefer. My mother uses 55% and it’s just as good.

Keep an eye on you chocolate - don’t let it cook. You can even take it off of the double boiler before it is completely melted and let it melt with the remaining heat from your pan. Let the chocolate rest for a couple of minutes.

While the chocolate is melting separate the egg yolks from the whites.

No matter what happens, the egg whites can’t have any egg yolk, otherwise when you beat the egg whites they won’t rise. Beat the egg whites until they’re stiff.

Add the sugar to the egg yolks and beat well until it turns into a pale mixture. 

Slowly add the melted chocolate to the egg yolks and sugar and never stop mixing the chocolate. If you add the chocolate while it’s too hot or if you pour all the chocolate at once you might cook the egg yolks.

Once the chocolate is well mixed in the batter you can add the egg whites. You should be patient with the egg whites and fold them into the mixture as opposed to mixing them. Slowly fold the egg whites in the mixture by bringing the batter from the bottom to the top. If you mix the egg whites you will lose the air that the egg whites provide.

 If your chocolate mousse is too liquid it’s probably because you either didn’t beat the egg whites until they were stiff or because you mixed them in the batter instead of folding them.

Put it in the fridge for at least 3 hours. I don’t have a photo of the the chocolate mousse after being in the fridge because I didn’t get to eat this one. :( I made it for my husband and his friends and they approved!