Melt the chocolate using a double boiler (au bain-marie) or gently in the microwave. Let it cool slightly.

Mix the egg yolks with the Tagatesse until the mixture becomes light and creamy. Stir the melted chocolate into the egg yolk mixture.

Whip the cream (not too stiff) and gently fold it into the chocolate mixture.

Whip the cream (not too stiff) and gently fold it into the chocolate mixture.

Mix the egg whites with a pinch of salt until stiff peaks form. Carefully fold them into the mixture to create a light, airy mousse.

Divide into small glasses and let it set in the refrigerator for at least 2 hours. Enjoy! 🍫