Dark Chocolate Mousse with Whipped Cream and Berries

Directions

1. 1

   Break the dark chocolate into pieces and melt it in a double boiler or in the microwave in 30-second intervals, stirring between each. The chocolate should be smooth and glossy. Let it cool for 5 minutes.

2. 2

   In a mixing bowl, whisk the 3 egg yolks with the granulated sugar vigorously until the mixture turns pale and slightly foamy, about 2 minutes.

3. 3

   Pour the cooled melted chocolate over the yolk-sugar mixture and stir quickly with a spatula until the preparation is smooth and glossy.

4. 4

   In a perfectly clean and dry bowl, beat the 3 egg whites with the pinch of salt until stiff peaks form. They should hold their shape firmly when you lift the whisk.

5. 5

   Fold the egg whites into the chocolate mixture in three batches: first, stir in 1/3 vigorously to lighten the base, then gently fold in the remaining 2/3 using a rubber spatula, lifting from bottom to top without deflating the whites.

6. 6

   Divide the mousse into 4 individual ramekins or glasses. Cover with plastic wrap directly touching the surface and refrigerate for at least 2 hours (ideally 4 hours or overnight).

7. 7

   When ready to serve, whip the chilled heavy cream with the powdered sugar until firm peaks form. Top each mousse with a beautiful swirl of whipped cream using a piping bag or a spoon.

8. 8

   Arrange the halved strawberries or fresh raspberries harmoniously on top of the whipped cream. Add a few mint leaves for the final touch. Serve immediately.