Chocolate Parfait

👨‍🍳 Method

To assemble

1. 1
   Melt the chocolate in a double boiler, stirring, and let it cool slightly.

   Double boiler (bain-marie)
2. 2
   Whip the yolks with 2 tbsp of the sugar, until they are pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Add the melted chocolate and mix until even.
4. 4
   Whip the egg whites to stiff peaks. Gradually add the rest of the sugar, whipping.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
5. 5
   Fold a third of the egg whites into the chocolate mixture gently. Fold in the rest, just until the mixture is even.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a vigorous motion knocks the air out of the egg whites, and the mousse comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Whip the cream to stiff peaks. Gently fold it into the mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
7. 7
   Scatter the biscuit crumbs in the bottom of the serving glasses and pour the mousse over them.
8. 8
   Refrigerate at least 3 hours, until the mousse sets.

   Refrigerator