# Components:
→ Chocolate Mixture
01 - 4.2 oz semi-sweet chocolate, finely chopped
02 - 2 tbsp unsalted butter, cut into pieces
03 - 2 large eggs, separated
04 - 2 tbsp granulated sugar
05 - 1/2 tsp 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
# Directions:
01 - Melt the chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and cool for 5 minutes.
02 - Whisk the egg yolks with vanilla extract in a separate bowl. Gradually blend the cooled chocolate mixture into the yolks until fully combined.
03 - In a clean bowl, beat egg whites until soft peaks form. Add sugar gradually and continue beating until stiff peaks develop.
04 - Whip the chilled heavy cream until soft peaks form.
05 - Gently fold one-third of the whipped cream 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 as desired.
