Homemade Chocolate Mousse

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1. 1Step 1: Bring the eggs to room temperature — take them out about 30 minutes ahead of time. Separate the yolks from the whites.
2. 2Step 2: Melt the chocolate gently in a double boiler (or in a heatproof bowl over a pot of simmering water). Once melted, remove from heat and let it cool for about 5 minutes.
3. 3Step 3: Whisk the egg yolks with the sugar and vanilla extract until smooth and slightly pale.
4. 4Step 4: Combine the yolk mixture with the melted chocolate, mixing vigorously. Add a pinch of fleur de sel or sea salt.
5. 5Step 5: Beat the egg whites until firm peaks form. (Tip: Add a few drops of lemon juice or a pinch of salt at the beginning to help them whip up nicely.)
6. 6Step 6: Add about one-quarter of the whipped egg whites to the chocolate mixture to loosen it.
7. 7Step 7: Gently fold in the remaining egg whites in two or three additions, using a spatula with soft, circular motions from the bottom up so the mixture stays light and airy.
8. 8Step 8: Divide the mousse into individual ramekins or glass cups. Cover with plastic wrap and refrigerate for at least 2 hours (3–4 hours is even better).
9. 9Step 9: Before serving, decorate with dark chocolate shavings, a halved strawberry, and a few red currants or raspberries.