- 2 tablespoon unsalted butter
- 4 ounce bittersweet or semisweet chocolate
- 3 ounce eggs
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Use a double boiler or a small saucepan over low heat to melt the butter and chocolate together.
Just before the chocolate finishes melting, remove it from the stove and beat with a wooden spoon until smooth.
Transfer the chocolate mixture to a bowl and beat in the egg yolks with a whisk.
Place the bowl in the refrigerator.
Beat the egg whites with half the sugar until they hold stiff peaks but are not dry.
Beat the cream with the remaining sugar and vanilla until it holds soft peaks.
Stir a couple of spoonfuls of the whites into the chocolate mixture to lighten it a bit; then fold in the remaining whites thoroughly but gently.
Fold in the cream and refrigerate until chilled.
If you are in a hurry, divide the mousse among six cups (it will chill much faster).
Serve within a day or two of making.
Time: 20 minutes, plus time to chill