Marie de Champagne’s Chocolate mousse

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Preparation time: 20 minutes

200 g dark chocolate – 6 eggs – 1 pinch of salt

• Melt the chocolate in a double boiler. Let it cool down.
• Separate the yolks from the whites.
• Whisk the egg whites with a pinch of salt.
• Pour the yolks into the chocolate while stirring vigorously.
• Gently incorporate the egg whites.
• Poor the mixture into ramekins.
• Keep in the fridge for at least 3 hours.

Head and featured photo© Emmanuelle de Marne