Chocolate mousse lightened with beaten egg whites and whipped cream

Chop the semi-sweet chocolate finely so no large pieces are left unmelted; set aside.

Separate three eggs one at a time over a small bowl, yolks into a large bowl and whites into another.

Add the sugar to the yolks and whisk by hand until thickened, light, velvety and pale.

Heat 1 1/4 cups heavy cream in a small saucepan over medium heat until just steaming, about four minutes (faster on a hot stove).

Take off the heat and whisk the hot cream into the chopped chocolate, gradually or all at once, until fully melted and smooth.

While whisking the yolks vigorously, drizzle in the hot melted chocolate, carefully at first, until smooth with no curdling.

Set the chocolate mixture aside about 30 minutes until just warm to the touch, stirring occasionally.

Beat the egg whites on high three to five minutes with a stand or hand mixer, to stiff peaks that do not flop over.

Fold about a third of the whites into the cooled chocolate until only a few streaks remain, then add the rest and fold, breaking up the meringue with a spatula.

Whip the remaining cup of heavy cream, starting on low and working up to high, to stiff peaks without over-whipping it to butter.

Add the whipped cream to the chocolate mixture and fold, then finish with a few gentle whisks to break up remaining streaks until velvety and homogenous.

Ladle or pour into ramekins, glasses or coupes, leaving room for a whipped-cream garnish.

Refrigerate at least four hours to set, or up to two days loosely covered so no skin forms.

Garnish with a large dollop of whipped cream and chocolate shaved with a vegetable peeler.