whipping cream and chocolate
Pour whipping cream into a saucepan and place over high heat. Bring to a boil, then immediately pour over chopped chocolate in a bowl. Set aside for 2 - 3 minutes for the chocolate to temper. Then, stir into a smooth mixture. Set aside to cool to room temperature.TipIt's essential to pour boiling hot whipping cream over the chocolate.
beat the egg whites
In a separate bowl, whisk together the egg whites, sugar, and a pinch of salt until stiff peaks form. Mix at medium-high speed for about 2 - 3 minutes.
Gently fold the egg whites mixture into the tempered chocolate mixture using a spatula. Try to keep the volume for the mousse to stay soft and fluffy. Don’t overwork the mixture. Divide the mousse between four bowls or glasses—place in the fridge for at least 3 hours or overnight.TipIf you plan on serving the chocolate mousse in glasses, then use a pastry bag to pipe it into the glass for a prettier presentation.
Before serving, place the chocolate mousse at room temperature for about 10 minutes. Optionally serve with whipped cream and chocolate shavings.