Ultra indulgent chocolate mousse recipe

Melt the chocolate in pieces with the butter over low heat or in a double boiler. Remove from heat as soon as the mixture is smooth and homogeneous.

Separate the egg whites from the yolks. Incorporate the yolks into the chocolate one by one, mixing with a wooden spoon to prevent the yolks from cooking, and add the sugar.

Whip the egg whites with a pinch of salt in a sufficiently large bowl until they become stiff.

Add a little of the whipped egg whites with a spatula to the melted chocolate so that the mixture becomes softer, then incorporate the rest gradually, gently to avoid breaking the egg whites.

Finally, pour the mousse into one or more containers of your choice, then let it rest for about 2 hours in the refrigerator before serving.