Gordon Ramsay Chocolate Mousse (Print Version)

# Ingredients:

→ For the Mousse

01 - 55g eggs (about 3 medium eggs)
02 - 125g dark cooking chocolate (70% cocoa), broken into pieces
03 - 10g unsalted butter
04 - 120ml full-fat cream
05 - 3 tablespoons caster sugar (superfine white sugar)

→ For Decoration

06 - Extra whipped cream for topping
07 - Chocolate shavings

# Instructions:

01 - Carefully crack your eggs, separating the whites from the yolks. Place the whites in a large mixing bowl (you'll need space for them to expand when whipped) and the yolks in a smaller bowl. Set the whites aside for now - we'll come back to them shortly.
02 - Give those egg yolks a good whisking until they're smooth and have a slightly lighter color. This helps them incorporate more easily into the other ingredients later.
03 - Break the chocolate into smaller pieces and place them in a microwave-safe bowl along with the butter. Heat in 30-second bursts, stirring between each interval until completely melted and smooth. Be careful not to overheat! Let it cool slightly - we don't want it to scramble the eggs when they meet.
04 - In another bowl, whip the cream until stiff peaks form - when you lift the beaters, the cream should hold its shape firmly. Keep a close eye on it as you're whipping; there's a fine line between perfectly whipped cream and accidentally making butter!
05 - Return to your bowl of egg whites and add the caster sugar. Whip them until they form firm peaks - they should stand up straight with just a slight curl at the tip when you lift the beaters. The whites should look glossy and smooth.
06 - Take your whisked egg yolks and gently fold them into the whipped cream using a large metal spoon or rubber spatula. Use a light hand and a figure-eight motion to maintain as much air as possible in the mixture. Next, pour in the cooled melted chocolate and continue folding until just combined and no streaks remain.
07 - Now for the most delicate step - add one-third of the whipped egg whites to the chocolate mixture and fold gently to lighten it. Then add the remaining egg whites in two batches, folding with a light touch each time until everything is just combined. The mixture should look light, airy and uniform in color with no white streaks.
08 - Divide your mousse mixture between serving glasses or ramekins. Cover each with plastic wrap (try not to let it touch the surface if you want a perfectly smooth top) and refrigerate for at least 6 hours or overnight. Patience is key for the mousse to set properly!
09 - Just before serving, top each mousse with a generous dollop of freshly whipped cream and a sprinkle of chocolate shavings. For an extra touch, you could add a few fresh berries or a mint leaf for color.

# Notes:

01 - This recipe contains raw eggs, which may not be suitable for pregnant women, elderly, young children, or those with compromised immune systems. Consider using pasteurized eggs if concerned.
02 - For the best texture, make sure all your equipment (bowls, beaters, etc.) is completely clean and free from any grease, especially when whipping egg whites.
03 - The mousse can be made up to 2 days in advance and kept refrigerated until ready to serve.
04 - For a boozy twist, add a tablespoon of your favorite liqueur (Grand Marnier, Baileys, or Cointreau work wonderfully) to the chocolate mixture.

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