# Components:
→ Chocolate Mixture
01 - 4.2 oz semi-sweet chocolate, finely chopped
02 - 2 tablespoons unsalted butter, cut into pieces
03 - 2 large eggs, separated
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon pure vanilla extract
→ Cream
06 - 3/4 cup heavy cream (minimum 35% fat), chilled
→ Garnish (optional)
07 - Shaved chocolate or cocoa powder
08 - Fresh berries or mint leaves
# Method:
01 - Combine the semi-sweet chocolate and unsalted butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and allow to cool for 5 minutes.
02 - Whisk the egg yolks together with vanilla extract in a separate bowl. Gradually stir the cooled chocolate mixture into the yolks until fully incorporated.
03 - Using a clean bowl, beat egg whites until soft peaks form. Add granulated sugar and continue beating until stiff peaks develop.
04 - Whip the chilled heavy cream in another bowl until soft peaks form.
05 - Fold one-third of the whipped cream gently into the chocolate mixture to lighten it.
06 - Carefully fold in the remaining whipped cream, followed by the beaten egg whites in two additions each, until the mixture is smooth and airy. Avoid overmixing.
07 - Spoon or pipe the mousse evenly into 8 small shot glasses.
08 - Refrigerate the mousse for at least 2 hours until fully set.
09 - Just before serving, garnish with shaved chocolate, fresh berries, or mint leaves if desired.
