I love it when you can whip up something delicious by just using a few ingredients and especially if those few ingredients necessary can usually be found in most pantries. This is the reason why my favourite lemon cheesecake is just that and the same goes for this chocolate mousse.
The thing you need to remember is that when you are using a few ingredients, the quality of the end product relies heavily on the quality of what you put in so you really need to buy good quality chocolate here and free range eggs will ensure that the flavours of this chocolate mousse are outstanding.
If you are worried about the raw egg component I would like to direct you to this article and be aware that it is more risky for those who are very old, very young or growing a new life inside them.
3 ingredient chocolate mousse
180g dark, milk or white chocolate
250ml fresh cream
3 eggs, separated
Melt chocolate and 125ml cream in a double boiler or in the microwave at 80% power for 1 minute stirring every 20 seconds. Stir well until completely melted and smooth and set aside. Whisk egg yolks with a fork and add to the chocolate mixture. Beat well until incorporated. Beat egg whites until stiff and fold into chocolate mixture gently being careful to not knock the air out. Transfer into glasses or small ramekins and refridgerate for at least 2 hours. Store in the fridge. Makes 4-6 portions depending on the size of the dish.