From the French "All Recipes" website equivalent, Marmiton.
Please note: this recipe uses raw eggs. Due to salmonella risk, please do not serve this recipe to young children, pregnant women, the elderly, or immunocompromised individuals. Some stores sell pasteurized in-shell eggs, which may be used in this recipe to mitigate the risk.
Ingredients:
100 g (2/3 cup) of dark chocolate, at least 70%
3 eggs
1/2 tsp of vanilla extract
A pinch of salt
Directions:
Separate the whites and yolks of the eggs. In a double boiler, melt the chocolate. Remove from the heat and incorporate the egg yolks, vanilla extract and salt. Beat the egg whites until stiff peaks form. Gently fold in the egg whites to the chocolate mixture with a spatula. If using individual ramekins, separate the mousse into them at this point. Refrigerate at least 2 hours. Top with chocolate shavings and/or whipped cream.
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