This mousse is amazing- it has a silky smooth texture, but still is packed full of intense chocolatey flavor! Paired with fresh seasonal berries this is just a summer dessert must-have.
When served in beautiful glasses and decorated with berries this simple dessert can become very fancy and beautiful. If you want to bring the mousse to an event- to work or anywhere else- you can use transparent plastic cups and transport them easily.
For this type of desert you really need to pay attention to what type of chocolate you use- choose one that has a higher cocoa content to achieve a deeper, richer flavor. It also wont create little clumps of fat when chilled, that can happen with lower quality chocolate.

200 g dark chocolate (approx 70% cocoa content)
40 g butter
4 eggs
2 tbsp sugar
300 ml heavy cream
1 tsp vanilla paste or vanilla sugar
Pinch of salt
A few tbsp cocoa powder for sprinkling
For serving: assorted berries- blueberries, raspberries, cut strawberries; in winter- clementine.

Makes 8-10 portions

1. Melt the chocolate with the butter using the over water method and set aside to cool.
2. Separate egg whites from yolks.
3. Using an electric mixer beat the egg whites in a clean bowl with the pinch of salt until foamy. Then add half a tbsp of sugar and keep beating until stiff peaks form and the whites hold in the bowl when turned over.
4. In another bowl beat the egg yolks and gradually add the 1.5 tbsp of sugar and keep beating until it doubles in volume and sugar dissolves.
5. Slowly beat in the heavy cream to the egg yolk mixture just until incorporated.
6. Now gradually mix in the cooled chocolate to the egg yolk and heavy cream mixture in 3-4 portions. Use a whisk for this task and do not mix too strongly, you just want everything mixed well together, but keeping the lightness.
7. Fold in the egg whites very carefully.
8. Now fill the chosen molds or glasses.
9. Place the molds in the fridge overnight or at least 4 hours.
10. Before serving, sift over some cocoa powder and decorate with berries.

Recipe: Ārija Avota
Photo: Ārija Avota