# What you need:
→ Chocolate Mixture
01 - 4.2 oz semi-sweet chocolate, finely chopped
02 - 2 tbsp unsalted butter, diced
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
# How to Make It:
01 - Combine chopped chocolate and butter in a heatproof bowl set over simmering water; stir until smooth. Remove from heat and cool for 5 minutes.
02 - Whisk egg yolks with vanilla extract in a separate bowl. Gradually add the cooled chocolate mixture, stirring until fully blended.
03 - Whip egg whites in a clean bowl until soft peaks form. Add sugar and continue until stiff peaks develop.
04 - Whip chilled heavy cream until soft peaks form.
05 - Fold one-third of the whipped cream into the chocolate mix to lighten it gently.
06 - Carefully fold in the remaining whipped cream, then fold in beaten egg whites in two additions each to maintain a smooth, airy texture without overmixing.
07 - Evenly distribute the mousse into 8 small shot glasses using a spoon or piping bag.
08 - Refrigerate for at least 2 hours to allow mousse to set properly.
09 - Optionally decorate with shaved chocolate, fresh berries, or mint leaves just before serving.
