100 grams of butter
250 grams of dark chocolate
40 grams of powdered sugar
Melt the chocolate with the sugar in a bain-marie.
Add the butter and mix until everything is melted.
Remove from the heat, add the egg yolks and mix delicately.
Beat the egg whites until stiff. Gently fold in the chocolate mixture, lifting the mixture gently.
Divide the mousse between the glasses or the presentation dish.
Leave to set in the refrigerator for 3 hours.