Chocolate Mousse

Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (bain marie), stirring until smooth. Remove from heat and let cool slightly.

Whisk egg yolks into the chocolate mixture until well combined.

In a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, whisking until stiff, glossy peaks form.

In another bowl, whip cream until soft peaks form.

Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.

Fold in the remaining egg whites in two additions, being careful not to overmix.

Gently fold in the whipped cream until just combined.

Divide mixture between 6 serving glasses or ramekins.

Refrigerate for at least 3 hours or overnight until set.

Serve chilled, optionally garnished with whipped cream, berries, or chocolate shavings.