CHOCOLATE MOUSSE

1. **Use high-quality chocolate**: The flavor of chocolate mousse largely depends on the quality of the chocolate you use. Opt for good quality semi-sweet or bittersweet chocolate with a cocoa content of around 60% or higher for a deep, rich flavor.
2. **Temper the eggs**: When combining the egg yolks with the warm melted chocolate, make sure to temper them slowly to avoid scrambling the eggs. Gradually add a bit of the warm chocolate mixture to the egg yolks while whisking constantly, then combine them back into the rest of the chocolate.
3. **Whip the cream just right**: Whip the heavy cream until it forms soft peaks—too stiff and it may become grainy, too soft and it won’t provide the right texture for the mousse.
4. Chill before serving: To allow the mousse to set and reach the perfect texture, chill it in the refrigerator for at least 1-2 hours before serving.
5. Be gentle when folding: When folding the whipped cream into the chocolate mixture, do so gently to preserve the airiness of the mousse and keep its light texture.

Enjoy.