Classic French Chocolate Mousse

1. 1

   Step 1: Work at a steady pace so the whipped egg whites and cream do not get too warm.

2. 2

   Step 2: Separate the eggs and yolks while the eggs are cold. Put the whites in a large bowl and the yolks in a small bowl. Set the whites aside while you prepare the other ingredients.

   
3. 3

   Step 3: Whisk the yolks until uniform.

4. 4

   Step 4: Put the chocolate and butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until smooth. Set aside to cool while you continue with the other steps; it should reach room temperature but remain pourable.

   Tip: Optional flavourings can be stirred into the melted chocolate. Keep them at room temperature and limit them to about 1 tablespoon so they do not affect how the mousse sets.

5. 5

   Step 5: Beat the cream until stiff peaks form, taking care not to over-whip it.

   Tip: Stop beating when the peaks stand upright; over-whipped cream can become lumpy.

6. 6

   Step 6: Clean the whisks. Add the sugar to the egg whites and beat until firm peaks form. The tip of each peak should flop over like a little hat.

   

   Tip: Firm peaks are between soft and stiff peaks: the peak stands upright but its tip flops over.

Fold the mousse together

7. 7

   Step 7: Using a rubber spatula, gently fold the egg yolks into the cream, making no more than 8 folds. A few streaks are fine.

   
8. 8

   Step 8: Check the chocolate: it should be at room temperature but still runny, at least 35°C / 95°F and ideally 40°C / 104°F. If it has become too cool or thick, microwave it in 5-second bursts until runny.

9. 9

   Step 9: Pour the chocolate into the cream and yolk mixture. Fold together, making no more than 8 folds; a few streaks are fine.

10. 10

    Step 10: Add one-quarter of the beaten egg whites to the chocolate mixture. Fold until incorporated, using the spatula to smear any white lumps across the surface. Aim for about 10 folds.

    
11. 11

    Step 11: Pour the chocolate mixture into the remaining egg whites. Fold until incorporated and no white lumps remain, aiming for no more than 12 folds. Check that there are no obvious patches of egg white.

    
12. 12

    Step 12: Divide the mixture among 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.

13. 13

    Step 13: To serve, garnish with whipped cream and chocolate shavings. Raspberries and a tiny sprig of mint are optional finishing touches.