Airy dark chocolate mousse made the classic way with raw eggs and no cream in the mousse itself.
Broken into pieces
Separated — whites must be fat-free
Melt chocolate with butter over a bain-marie until smooth. Cool slightly. Beat in egg yolks one by one.
Whip egg whites to soft peaks, then whisk in sugar to form a glossy meringue.
💡 Ensure bowl and whisk are completely clean and fat-free.
Fold one-third of meringue into chocolate to loosen, then fold in remaining two-thirds in two additions. Spoon into glasses and chill at least 2 hours.
2026-08-03 · 12 portions