Ingredients :

• 70-85% Dark Chocolate — This is the star of the show. Don’t go below 70% — below that, you’ll find sugar where you wanted to avoid it, and the flavor flattens. A Lindt Excellence 85% or a Valrhona Caraïbe work very well. Avoid low-end baking chocolate: it contains too much vegetable fat and melts strangely.
• 0% Fromage Blanc — Its role is discreet but crucial: it binds the mousse and gives it that semi-creamy, semi-light texture that distinguishes it from a simple chocolate chantilly. The 0% works perfectly — no need for 20%, fat adds nothing here. If you can’t find it, plain unsweetened Greek yogurt can work too.
• Sweetener — Optional, really. Taste the mixture before adding it — with 70% chocolate, you’ll often be surprised that you don’t need it. If you do use some, erythritol is the most neutral in taste. Avoid pure stevia: it leaves a grassy aftertaste that pairs poorly with chocolate.
• Eggs — Use fresh eggs; it’s important here since the whites aren’t cooked. Size matters: medium eggs (size M) provide exactly the right balance. Take them out of the fridge twenty minutes before — room temperature whites whip easier and hold better.