Traditional Belgian Dark Chocolate Mousse

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Melt the chocolate and butter gently and let cool until warm, not hot.

Ingredients quick view

7 ounces high-quality Belgian dark chocolate

4 pasteurized eggs, separated

2 tablespoons sugar, optional

1 tablespoon unsalted butter

Pinch of salt

The chocolate must be warm enough to stay fluid but cool enough not to cook the yolks.

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