6 oz (170 g) dark chocolate bar, finely chopped

4 tbsp (57 g) unsalted butter, cut into 4 pieces

5 large eggs, separated

1/4 cup (50 g) granulated sugar, divided

Pinch (about 1/8 tsp) espresso powder (optional)

1/8 tsp table salt

1 tsp vanilla extract

1/2 cup (118 ml) heavy cream

Optional Whipped Cream Topping: 1/2 cup (118 ml) heavy cream, 2 tbsp powdered sugar, 1/4 tsp vanilla extract

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Melt dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool slightly.
Separate eggs into two bowls: yolks and whites.
Whisk egg yolks with half of the granulated sugar until pale and thick. Stir in melted chocolate mixture, vanilla, and optional espresso powder.
Whip egg whites with salt until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Gently fold egg whites into chocolate mixture in batches, keeping the mousse airy.
Whip 1/2 cup heavy cream until soft peaks form. Fold into mousse until combined.
Spoon mousse into serving glasses or ramekins. Cover and chill for at least 2 hours.
Optional: whip 1/2 cup heavy cream with powdered sugar and vanilla until soft peaks form. Dollop over chilled mousse before serving.

Use milk or bittersweet chocolate to adjust sweetness or intensity.

Add a splash of liqueur (e.g., Grand Marnier, Baileys, Kahlúa) for an adult twist.

Fold in berries, nuts, or crushed cookies for extra texture.

Use pasteurized eggs if concerned about consuming raw eggs.

Best served cold; do not freeze as texture changes.