French Dark Chocolate Mousse with Whipped Egg Whites

What you need

• 200 g (7 oz) dark chocolate, 60-70% cocoa, chopped
• 40 g (3 tbsp) unsalted butter, cubed
• 6 large eggs, at room temperature
• 40 g (3 tbsp) caster sugar, or fine granulated sugar
• 1 pinch salt

Method

Restated from the original video

1. 1

   Set a heatproof bowl over a pan of barely simmering water so the base sits above the water.

2. 2

   Add the chocolate and butter and stir now and then until melted and smooth, 4-5 min.

3. 3

   Lift the bowl off the pan and let the chocolate cool for 5 min, until warm rather than hot.

4. 4

   Separate the eggs, putting the whites in a large, spotlessly clean bowl and the yolks in a small one.

5. 5

   Stir the yolks into the chocolate one at a time. It will thicken and turn glossy.

6. 6

   Add the salt to the whites and beat until foamy, about 1 min.

7. 7

   Sprinkle in the sugar a little at a time and keep beating until the whites hold soft, shiny peaks that curl over at the tip, 3-4 min.

8. 8

   Stir a big spoonful of the whites into the chocolate to loosen it.

9. 9

   Fold in the rest of the whites in two batches with a spatula, cutting down through the middle and turning the bowl. Stop as soon as no white streaks remain.

10. 10

    Spoon into 6 small glasses or ramekins, or into one serving bowl.

11. 11

    Cover and chill until set, at least 3 hours or overnight.

12. 12

    The eggs stay raw in this dessert, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

13. 13

    Take the mousse out of the fridge 10 min before serving.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.