chocolate mousse Recipe - Homemade American

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Melt the chocolate and butter: In a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.
Combine chocolate and egg yolks: Gradually whisk the melted chocolate mixture into the egg yolk mixture until well combined. Stir in the vanilla extract.
Whip the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Fold in the egg whites: Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.
Chill the mousse: Divide the mousse into individual serving dishes or a large serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.
Serve: Garnish with whipped cream and fresh berries, if desired, before serving.

For a smoother mousse, use a good quality dark chocolate.
Make sure your mixing bowls and whisks are clean and dry when whipping the egg whites.
The mousse can be made a day in advance.
For a lighter mousse, you can substitute some of the butter with heavy cream.