Mousse al Cioccolato Fondente (Dark Chocolate Mousse)

• 200 g Dark baking chocolate, 70% cocoa recommended
• 30 g Unsalted butter
• 3 Egg, large
• 60 g Caster sugar
• 1 pinch Fine sea salt
• 1 tsp Vanilla extract
• 250 ml Double cream, well chilled

1. Set out 4 small glasses. Separate the eggs, putting the whites in a clean mixing bowl and the yolks in a second bowl.
2. Melt the dark chocolate with the butter in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Take off the heat and leave to cool until just warm to the touch.
3. Whisk the egg yolks with half the caster sugar until paler and slightly thickened, then whisk in the vanilla extract and fine sea salt. Whisk in the warm melted chocolate until glossy and fully combined.
4. In a separate bowl, whip the double cream to soft peaks, so it holds its shape but still looks billowy. Fold the whipped cream into the chocolate mixture in two additions until almost combined.
5. Whisk the egg whites to soft peaks, then gradually whisk in the remaining caster sugar until you have a glossy meringue that holds medium peaks. Fold one third into the chocolate mixture to loosen it, then gently fold in the rest until no white streaks remain.
6. Divide the mousse between the glasses and level the tops. Chill for at least 2 hours, or until airy and spoonable.

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