Chocolate Mousse

Instructions

1. 1

   In a double boiler, melt the dark chocolate and butter over low heat, stirring occasionally.

   Tip: Be patient and avoid burning the chocolate.

2. 2

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Be gentle to avoid deflating the cream.

3. 3

   In another bowl, whisk together the granulated sugar and egg yolks until pale and thick.

   Tip: Use a hand mixer or whisk for the best results.

4. 4

   Fold the whipped cream into the sugar and egg yolk mixture until well combined.

   Tip: Be gentle to avoid deflating the mixture.

5. 5

   Fold the melted chocolate mixture into the cream and sugar mixture until smooth and glossy.

   Tip: Use a spatula to scrape the sides of the bowl.

6. 6

   Pour the mousse into individual serving cups and refrigerate for at least 2 hours.

   Tip: Chill until set for the best texture.

7. 7

   Just before serving, sprinkle with a pinch of vanilla extract and serve.

   Tip: Garnish with whipped cream or chocolate shavings, if desired.