(serves 4–6)

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Ingredients:

200 g 70% dark chocolate, chopped

2 tbsp (12 g) Dutch-process cocoa powder (optional but excellent)

4 large egg whites

½ cup (100 g) sugar

Pinch of salt

2 tsp vanilla extract (optional)

3 tbsp water or espresso (helps melt chocolate smoothly)

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Instructions:

1. Melt the chocolate: Place the chopped chocolate in a heatproof bowl with the 3 tbsp water or espresso. Heat gently over a double boiler until melted and smooth. If using cocoa powder, whisk it into the warm chocolate. Set aside to cool slightly — it should be warm, not hot.

2. Make the Swiss meringue (this cooks the egg whites): In a stainless steel or glass bowl, combine: 4 egg whites, ½ cup (100 g) sugar, Pinch of salt. Place the bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 160°F / 71°C.

3. Remove from heat. Use a hand mixer or stand mixer to whip until: Thick, shiny, glossy peaks form.

4. Combine the chocolate + meringue: Add 1 big scoop of the meringue into the warm chocolate. Stir to lighten it. Gently fold in the rest of the meringue using a spatula. Turn the bowl, lift from underneath, and avoid stirring aggressively. Stop once the mixture looks uniform and airy.

5. Chill the mousse: Spoon into glasses, ramekins, or a serving bowl. Refrigerate at least 3 hours, ideally 4–6.