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Ingredients
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Chocolate Mousse
Optional Garnish
Method
Chocolate Mousse
Melt chocolate and butter
Place chopped dark chocolate and butter in a heatproof bowl set over a small saucepan of simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (3–5 minutes).
Warm egg yolks
In a small heatproof bowl, whisk together the egg yolks and 1 tablespoon of the granulated sugar until combined. Temper the yolks by whisking in 1–2 tablespoons of the warm melted chocolate to raise their temperature, then whisk the tempered yolks back into the remaining melted chocolate until smooth. Stir in vanilla extract. Set aside to cool to lukewarm.
Whip cream
In a chilled mixing bowl, whip the cold heavy cream to soft peaks using a handheld or stand mixer on medium-high speed. Soft peaks mean the cream holds shape but tips curl over when the whisk is lifted. Refrigerate the whipped cream while you prepare the other components.
Beat egg whites
In a clean, dry bowl, beat the egg whites with a pinch of fine sea salt on medium speed until frothy. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form. Take care not to overbeat.
Fold components together
Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, using a rubber spatula and folding gently. Then fold in half of the beaten egg whites to further lighten. Next fold in the remaining whipped cream, and finally fold in the remaining egg whites until no streaks remain. Use gentle folding motions to keep the mousse airy.
Portion and chill
Divide the mousse into mini cups (about 24 x 2–3 tablespoon servings) or small ramekins using a spoon or piping bag for a neat finish. Cover each cup with plastic wrap or place them on a tray and cover. Chill in the refrigerator for at least 2 hours, preferably 3–4 hours, until set and chilled through.
Garnish & Serve
Just before serving, dust each mousse lightly with a pinch of unsweetened cocoa powder, add a few chocolate shavings or curls on top, and optionally place a fresh raspberry on each cup. Serve chilled.