Chocolate Mousse

Steps

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1. 1
   Place egg whites in a bowl with a quarter of the sugar and cream of tartar or a few drops of lemon juice. Beat thoroughly at high speed for a few seconds, then reduce to low speed and continue beating gently to gradually incorporate air into the mixture.
   ▶ ≈0:25
2. 2
   Meanwhile, melt the dark chocolate slowly, maintaining it at 50°C. Once melted, stir in the crème fraîche and keep the mixture soft and lukewarm until ready to fold in the meringue.
   ▶ ≈0:45
3. 3
   When ready, beat the egg whites at high speed and gradually add the remaining sugar until the meringue is firm and smooth. The key is to add all the sugar to the egg whites, not to the yolks.
   ▶ ≈1:05
4. 4
   Add the egg yolks to the meringue and gently fold together until just combined. Optionally add Grand Marnier or rum if desired.
   ▶ ≈1:24
5. 5
   Whisk a portion of the yolk-meringue mixture into the melted chocolate to temper it, then gently fold in the remaining mixture with a spatula, being careful to maintain the airy texture.
   ▶ ≈1:40
6. 6
   Once cooled, divide the chocolate mousse into serving vessels of choice—coffee cups, ramekins, martini glasses, jam jars, plates, or a large platter for sharing. Pipe with a pastry bag using a plain or fluted tip, or scoop with an ice cream scoop.
   ▶ ≈2:02
7. 7
   Prepare vanilla whipped cream by whipping heavy cream with powdered sugar and vanilla. Top the mousse with lightly sweetened vanilla whipped cream and chocolate shavings before serving.
   ▶ ≈2:23