You'll love the light, airy texture that this chocolate mousse recipe delivers. In our version, we steer clear of superfluous flavorings like vanilla or fruit and instead let our homemade dark chocolate do the talking.
• 9 ounces (real) dark chocolate, broken into pieces
• 4 tablespoons unsalted butter (1/2 stick), softened
• 9 very fresh large egg whites, plus 6 large egg yolks
• heaping 1/2 cup super-fine sugar
1. Place the broken chocolate in a heatproof bowl. Melt the chocolate in an oven at very low heat (175 - 225 degrees F). It should melt in about 5 minutes - keep checking it with a fork. When chocolate is melted, take the bowl out of the oven and beat with the butter in a large bowl until smooth and light.
2. Using an electric beater, whisk the egg whites until frothy. Add 1 tablespoon sugar and continue beating slowly. When the egg whites are stiff, slowly 'shake' in the remaining sugar and continue beating slowly: If you are too quick, the eggs will liquefy. Beat the meringue to make it strong and elastic, then mix in the egg yolks.
3. Stir half the egg mixture into the chocolate and butter mixture. Fold in the remaining egg with a large wooden spoon, working in from the outside, slowly and calmly. You need not worry about the mousse setting while you work, because the butter keeps it soft.
4. Pour into a large soufflé dish or 8 individual ramekins and refrigerate until set, at least 2 hours or overnight.