Classic French chocolate mousse

• 170 g dark chocolate70% cacao, roughly chopped
• 4 large eggsseparated, at room temperature
• 25 g granulated sugar
• ¼ tsp kosher salt

1. 1

   Set a medium mixing bowl over a saucepan with about 3cm of barely simmering water (the bowl shouldn't touch the water). Add the chopped dark chocolate and stir occasionally with a rubber spatula until completely melted and glossy, about 3-4 minutes. Remove the bowl from the heat and let the chocolate cool for 5 minutes — it should be warm but not hot when you touch the bottom of the bowl.

   Tip: If you don't have a double boiler setup, microwave the chocolate in 20-second bursts, stirring between each, until smooth.

2. 2

   While the chocolate cools, separate the eggs. Place the whites in a large mixing bowl and the yolks in a small bowl. Stir the egg yolks one at a time into the warm (not hot) melted chocolate, mixing vigorously with the spatula after each addition until the mixture is thick, smooth, and uniform in color.

   Tip: Adding yolks to too-hot chocolate will scramble them. The chocolate should feel comfortably warm, not hot, when you press the back of your hand to the bowl.

3. 3

   Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites and kosher salt on medium speed until foamy, about 1 minute. Increase to medium-high and gradually sprinkle in the sugar while beating. Continue until the whites hold stiff, glossy peaks that hold their shape when you lift the whisk — about 3-4 minutes total. They should look like shaving cream.

   Tip: Make sure the bowl and whisk are spotlessly clean and free of grease — even a trace of fat will prevent the whites from whipping properly.

4. 4

   Scoop about a third of the whipped egg whites into the chocolate mixture and fold vigorously with the spatula to lighten it — this sacrificial batch loosens the chocolate so you don't deflate the rest. Add the remaining whites in two additions, folding gently each time by cutting down through the center, sweeping along the bottom, and folding over the top. Rotate the bowl as you go. Stop as soon as no white streaks remain — the mixture should be uniformly dark and airy.

   Tip: Folding too aggressively or too long will knock out the air you just whipped in. A few tiny streaks are better than a deflated mousse.

5. 5

   Divide the mousse evenly among four serving glasses or ramekins. Cover each with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) until set and firm with a slight jiggle when tapped.

   Tip: Keeps covered in the fridge for up to 3 days. The texture is best within the first 24 hours — it firms up more over time but stays delicious.

• mixing bowl (large)
• mixing bowl (medium)
• saucepan (1-liter (1-quart))
• whisk
• rubber spatula
• hand mixer or stand mixer

Per serving

Nutritional values are estimates only.