Silky and deeply chocolatey, this mousse comes together from real melted dark chocolate and butter, whisked with egg yolks until glossy and rich. Softly whipped cream and airy beaten egg whites get folded in with a gentle hand, building layers of lightness into every spoonful without deflating the mixture. A quick chill in the fridge is all it takes to set the mousse into something firm enough to hold its shape yet still cloud-soft on the tongue. Finished with a swirl of whipped cream and a scatter of chocolate shavings, it looks like something from a restaurant menu but takes only a handful of pantry staples to pull off at home. Because there's no flour or wheat-based thickener anywhere in the method, this is an easy, elegant dessert to serve with total confidence on a gluten free table.
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Bring about 1 inch of water to a bare simmer in a medium saucepan. Set a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter to the bowl and stir occasionally until fully melted and smooth, about 4–5 minutes. Remove the bowl from the heat and let cool for 5 minutes.
Whisk the egg yolks, 2 tablespoons of the sugar, the vanilla extract, and salt into the warm (not hot) chocolate mixture until the mixture is glossy and slightly thickened, about 1 minute. Set aside.
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