I always thought that chocolate mousse requires gelatin to firm it up until a French friend showed me how to make mousse chocolat with just three ingredients (none of which included gelatin) and sent me home with a bar of dark chocolate straight from France. It is one of the easiest desserts to make that never fails to impress. Indulge in the chocolate decadence.
100g butter, melted
200g dark or semi-sweet chocolate
Separate the whites from the yolks. Beat the whites until they form stiff peaks. Melt the chocolate (I often steam my chocolate). Mix the yolks, melted chocolate, and melted butter with a whisk until smooth. Fold this mixture into the egg whites. Pour into serving containers and refrigerate for at least 6 hours (overnight is best).