250g dark chocolate
3tsp unsalted butter
3 large eggs (separated)
1cup heavy whipping cream
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter.
Remove from heat and set aside to cool for a few minutes, then whisk in the three egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of electric mixer (or with a hand mixer), whip the two egg whites with two tablespoons of sugar until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining two tablespoon sugar until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently, but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse 4serving dishes or glasses. Cover and refrigerate for 3hours. Serve with any garnish you like.