Simple Chocolate Mousse

Preparation mode

• Melt the chocolate in a double boiler or in the microwave, stirring occasionally to ensure it melts evenly. Let it cool slightly after melting.
• In a large bowl, beat the cream until stiff peaks form. Set aside.
• In another bowl, beat the egg whites until stiff. When they begin to stiffen, gradually add the sugar and continue beating until stiff peaks form.
• Carefully mix the melted chocolate into the beaten egg whites, incorporating it gently so as not to lose the volume of the egg whites.
• Then add the whipped cream to the chocolate and egg white mixture, folding gently until well combined and smooth.
• Divide the mousse into individual glasses or a large container and refrigerate for at least 4 hours, or until firm.
• Serve chilled and, if desired, decorate with chocolate shavings or whipped cream before serving.