Chocolate mousse sounds complicated but the real version — the French way — is shockingly simple. Chocolate, eggs, a little sugar, and that is basically it. No cream, no gelatin, no nonsense. The magic is in the egg whites. You whip them stiff and fold them into melted chocolate, and the air trapped in the whites gives you that impossibly light, cloud-like texture. Every spoonful should dissolve on your tongue. A sprinkle of flaky sea salt on top makes the chocolate taste more chocolatey. It s