Dark Chocolate Mousse

• 200g dark chocolate (about 70%), chopped
• 30g butter
• 4 eggs, separated, at room temperature
• 150ml double cream
• A pinch of salt
• 30g caster sugar

Melt the chocolate and butter in a bowl over barely simmering water, without the bowl touching the water. Stir until smooth.

Take it off the heat and let it cool until just warm.

Stir in the yolks one at a time.

Whip the cream to soft peaks and fold it in.

Whisk the whites with the salt to soft peaks, then add the sugar and whisk to glossy, firm peaks. Beat a third into the chocolate to loosen it, then gently fold in the rest.

Spoon into glasses and chill until set.