Classic Chocolate Mousse

Break the chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.

In a separate bowl, whisk the egg yolks with half the sugar (if using). Slowly pour the melted chocolate into the yolks while whisking constantly to prevent the eggs from curdling. Set aside.

In another bowl, whip the heavy cream until soft peaks form. Add the vanilla extract (if using) and set aside.

In a clean, grease-free bowl, beat the egg whites with a pinch of salt. Gradually add the remaining sugar and beat until stiff peaks form.

First, gently fold the whipped cream into the chocolate mixture. Then, carefully fold in the beaten egg whites in two parts. Be gentle to keep the mousse light and airy.

Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours or until set.

Garnish with whipped cream, chocolate shavings, or berries, if desired.