Mousse au Chocolat

1.Melt the chocolate and butter:

Place the chopped bittersweet chocolate and cubed butter in a heatproof bowl set over a pot of simmering water (a double boiler), making sure the bottom of the bowl does not touch the water. Stir gently until completely melted and smooth. Remove from heat and let cool until lukewarm.

2.Whisk the egg yolks:

In a medium bowl, whisk the egg yolks with 1 tablespoon of the granulated sugar until pale and slightly thickened. Gently whisk the lukewarm chocolate mixture into the yolks until fully incorporated.

3.Whip the egg whites:

In a clean, grease-free bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff, glossy peaks form.

4.Whip the heavy cream:

In a separate chilled bowl, whip the heavy cream until medium-firm peaks form.

5.Fold everything together:

Stir about one-third of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites and the whipped cream using a rubber spatula, working carefully to preserve the trapped air until no streaks remain.

6.Chill and serve:

Spoon the mousse into 4 individual ramekins or serving glasses. Cover and refrigerate for at least 4 hours, or overnight, until set. Serve chilled.