1. 1

   Step 1

   Crack 4 eggs and carefully separate the whites from the yolks into two separate bowls.

2. 2

   Step 2

   Melt 150 g of 64–70% cocoa dark chocolate in a double boiler until smooth.

3. 3

   Step 3

   Remove the chocolate from the heat and let it cool for 5 minutes.

   Timer 5 min
4. 4

   Step 4

   Incorporate the egg yolks one by one into the melted chocolate, mixing well.

5. 5

   Step 5

   Add 20 g of sugar, 1 tsp of vanilla extract, and 1 pinch of fleur de sel to the mixture.

6. 6

   Step 6

   Beat the egg whites until stiff peaks form using an electric mixer.

7. 7

   Step 7

   Gently fold one-third of the beaten egg whites into the chocolate mixture using a rubber spatula.

8. 8

   Step 8

   Add the rest of the egg whites, folding the mixture gently so as not to deflate them.

9. 9

   Step 9

   Divide the mousse into serving glasses and place in the refrigerator for 4 hours.

   Timer 240 min
10. 10

    Step 10

    When ready to serve, garnish with a few dark chocolate shavings.

11. 11

    Step 11

    Add a few fresh strawberries and redcurrants on top for a touch of freshness.

Space/arrow keys: next or previous step