Prepare Your Mise en Place:

1. Separate the eggs carefully, making sure no yolk gets into the whites (even a tiny bit of yolk will prevent whites from whipping properly). Place whites in one large clean bowl and yolks in another. Let them sit at room temperature for 15-20 minutes. Ensure your bowl for whipping egg whites is completely clean and grease-free.

Melt the Chocolate:

2. Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer. Place a heatproof bowl on top (bottom shouldn’t touch the water) and add the chopped chocolate. Stir occasionally until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool for 5 minutes – it should be warm but not hot. If the chocolate is too hot, it will cook the eggs when combined.

Create the Base:

3. Add the egg yolks, one at a time, to the slightly cooled chocolate, whisking vigorously after each addition until smooth and glossy. The mixture will thicken slightly. Add vanilla extract and a pinch of salt, mixing until combined. Set aside to cool to room temperature while you whip the other components.

Whip the Egg Whites:

4. Using an electric mixer with clean, dry beaters, beat the egg whites on medium speed until soft peaks form, about 2-3 minutes. They should look foamy and white. Gradually add half of the sugar (2 tablespoons) while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form, about 2-3 more minutes. The peaks should stand straight up when you lift the beaters. Don’t overbeat or they’ll become grainy.

Whip the Cream:

5. In another clean, cold bowl, beat the heavy cream with the remaining 2 tablespoons of sugar on medium-high speed until soft to medium peaks form, about 2-3 minutes. The cream should hold its shape but still look silky and smooth. Don’t overwhip or it will become grainy and butter-like.

Fold It All Together:

6. This is the crucial step for maintaining that airy texture! First, gently fold about one-third of the whipped egg whites into the chocolate mixture using a rubber spatula. Use a gentle folding motion – cut down through the center, sweep across the bottom, and bring the spatula up along the side. This lightens the chocolate base and makes it easier to incorporate the remaining whites.
7. Add the remaining egg whites and gently fold until just combined – you may still see a few white streaks, and that’s okay. Overmixing will deflate the mousse.
8. Finally, fold in the whipped cream using the same gentle technique until the mixture is uniform in color and no white streaks remain. The mixture should be light, airy, and smooth.

Chill and Set:

9. Divide the mousse among 6-8 serving glasses, ramekins, or small bowls. You can spoon it in for a rustic look or use a piping bag for an elegant presentation. Smooth the tops with a spoon or offset spatula.
10. Cover each serving with plastic wrap (press it directly onto the surface to prevent a skin from forming, or tent it slightly above) and refrigerate for at least 4 hours, preferably overnight. The mousse will firm up and the flavors will develop beautifully as it chills.

Garnish and Serve:

11. Just before serving, remove from the refrigerator and add your desired garnishes. A dollop of whipped cream, a sprinkle of chocolate shavings, fresh raspberries, or a light dusting of cocoa powder all work beautifully. Serve chilled.