(original French recipe!)
250 gr dark chocolate (min 75% cocoa)
300 ml fresh heavy cream (to prevent your chocolate hardens during preparation. You can replace this ingredient with 20 g of butter)
4 large eggs (yes 4, not 6: for more chocolatey taste – if you want your chocolate mousse a little creamier add an egg)
Raspberry sauce (optional)
Break your chocolate into small pieces and place in a bowl. Melt the chocolate in a double boiler with simmering hot water (do not boil it, take your time – it is also possible to do so microwave!) When the chocolate is melted put the cream (and optional butter) and mix. Leave the mixture in the water bath. -Separate the egg yolks from the egg whites and beat the whites until very firm. That is to say that you need to return turn the bowl upside down without the contents spilled out. Mix the egg yolks with your chocolate (it has to be smooth and without lumps). Mix your chocolate with 1/3 of egg whites (be gentle so as not to break the foam!). Then mix with the rest of the whites in. Place the chocolate mousse in individual cups or in a deep dessert dish. Refrigerate and allow a few hours before serving (or put into a freezer 30 minutes, if in a hurry).
I’ve topped mine with raspberries sauce (made by reduction from frozen raspberries).