Note that Finnish eggs are among the safest in the world to be eaten uncooked. To find out why, read here.

Since chocolate is the only flavour giving ingredient in this recipe, it is most important to use first class dark chocolate with a good, deep cocoa flavour.

100 g bittersweet chocolate with high cocoa content (min. 50 %)
1 egg
100 - 150 ml cream

Chop the chocolate and put in a bowl. Place the bowl in a barely simmering water bath but do not let its bottom touch the water. Let the chocolate melt.

Remove the bowl from the water bath, stir the chocolate smooth and let it cool for about 10 minutes in room temperature. Meanwhile, whip the cream until stiff.

Check the temperature of the cooled chocolate with your (clean!) finger  —  it should feel just faintly warm. Break in the egg and mix gently but firmly with a balloon whisk until smooth. The egg will thicken the mixture.

Using the balloon whisk, mix in about 1/3 of the whipped cream and stir firmly and thoroughly until smooth. Then fold in the rest of the cream, stirring gently with the whisk. Pour the mixture into serving dishes, cover tightly with plastic and place in refrigerator to set for at least 30 minutes before serving.
Serves 2 to 4.

See a recipe for a more "sophisticated" chocolate mousse.

Recipe source: adapted from a recipe published in Sveriges Radio P4/Söndag, Söndag, late 1990s.