Preparation Steps

• Melt the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
• In a separate bowl, whisk the egg yolks and add to the chocolate mixture.
• In another bowl, beat heavy cream with vanilla extract until soft peaks form. Set aside.
• In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add sugar and beat until stiff peaks form.
• Fold the egg whites into the chocolate mixture gently, then fold in the whipped cream. Be careful not to deflate the mixture.
• Spoon the mousse into individual serving dishes and refrigerate for at least 1 hour before serving.