Chocolate mousse

1. Preparation: Bring eggs and cream to room temperature 30 minutes before starting. Cold ingredients make it harder to combine the mousse evenly. Finely chop the chocolate so it melts smoothly.
2. Melt the chocolate: Melt the chocolate over a bowl of simmering (not boiling) water. When 80–90% melted, remove from heat and let the rest melt from residual heat. Cool the chocolate to about 35–40°C (warm but not hot). You should be able to dip your finger in without burning it.
3. Whisk the egg yolk mixture: Beat the yolks and 100 g sugar for 8–10 minutes until thick, pale, and airy. You should see clear ribbons when lifting the whisk.
4. Make the meringue: In a clean, dry bowl, whisk the egg whites until soft peaks form. Add the remaining 20 g sugar gradually while whisking until you have a glossy, stiff meringue. t’s ready when you can hold the bowl upside down without movement.
5. Whip the cream: Whip 150 ml cream until soft peaks form – not stiff. When lifting the whisk, the tip should gently fold over.
6. Combine the mousse: Stir ⅓ of the yolk mixture into the melted chocolate with a whisk. Gently fold in the remaining yolk mixture using a spatula. Fold in the whipped cream until smooth and even. Finish by folding in the meringue in two parts using large, gentle movements. Make sure to fold all the way to the bottom of the bowl so everything mixes evenly.
7. Fill and chill: Divide the mousse between glasses or bowls (about 200–250 ml per portion). Let it rest at room temperature for 5–10 minutes before refrigerating. This helps the chocolate set evenly and prevents a heavy bottom. Cover and refrigerate for at least 3 hours, preferably overnight.
8. To serve: Whip the remaining cream to soft peaks. Top each mousse with whipped cream and fresh chocolate shavings.

Tip: Make chocolate shavings by scraping a block of room-temperature chocolate with a vegetable peeler.