Dark Chocolate Mousse

Chop dark chocolate into small pieces and place in a heatproof bowl over simmering water, stirring until melted. Remove from heat and let cool slightly.

Whip heavy cream to stiff peaks in a separate bowl. Set aside.

In another bowl, whisk egg yolks with 1 tablespoon sugar and vanilla extract until pale and thick.

Fold the cooled melted chocolate into the egg yolk mixture until well combined.

In a clean bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining sugar while beating until stiff peaks form.

Gently fold the whipped cream into the chocolate mixture in two additions.

Carefully fold the beaten egg whites into the chocolate mixture until just combined, being careful not to deflate.

Divide mousse into serving glasses and refrigerate for at least 15 minutes. Dust with cocoa powder before serving.