Chocolate Mousse

Instructions

1. Melt the chocolate
   Place chopped chocolate and butter in a heatproof bowl set over a pot of barely simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
2. Prepare the egg yolk base
   Whisk the egg yolks with half the sugar (25g) until pale and creamy. Slowly pour the melted chocolate mixture into the egg yolks, whisking constantly until well combined. Stir in vanilla extract and liqueur if using.
3. Whip the egg whites
   In a clean, dry bowl, beat the egg whites with salt until foamy. Gradually add the remaining sugar (25g) while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
4. Fold in the whites
   Using a rubber spatula, gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites, maintaining as much air as possible.
5. Add whipped cream (optional)
   If using heavy cream, whip it to soft peaks in a separate bowl. Gently fold the whipped cream into the mousse mixture for an even lighter texture.
6. Chill the mousse
   Divide the mousse into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
7. Garnish and serve
   Before serving, garnish each mousse with fresh berries, mint leaves, and a light dusting of cocoa powder if desired. Serve chilled.