# Components:
→ Chocolate Mixture
01 - 4.2 oz semi-sweet chocolate, finely chopped
02 - 2 tablespoons unsalted butter, diced
03 - 2 large eggs, separated
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon pure vanilla extract
→ Cream
06 - 3/4 cup heavy cream (35% fat), chilled
→ Garnish (optional)
07 - Shaved chocolate or cocoa powder
08 - Fresh berries or mint leaves
# Method:
01 - Combine chocolate and butter in a heatproof bowl over simmering water and stir until smooth. Remove from heat and cool for 5 minutes.
02 - Whisk egg yolks and vanilla in a separate bowl. Gradually incorporate the cooled chocolate mixture until homogeneous.
03 - Beat egg whites until soft peaks form, then add sugar. Continue whipping until stiff peaks develop.
04 - Whip chilled cream until soft peaks form.
05 - Gently fold one-third of the whipped cream into the chocolate mixture to lighten the texture.
06 - Fold in the remaining whipped cream followed by the beaten egg whites in two additions each, mixing gently until smooth and airy without overmixing.
07 - Divide the mousse evenly among 8 small shot glasses.
08 - Refrigerate for at least 2 hours until firmly set.
09 - Optionally decorate with shaved chocolate, fresh berries, or mint leaves just before serving.
