Decadent dark chocolate mousse

• 150g dark chocolate (70% cocoa), finely chopped
• 3 large eggs, room temperature, yolks and whites separated
• 240 ml heavy cream, chilled
• 30 ml granulated sugar
• 2 ml vanilla extract
• Pinch of sea salt
• 60 ml shelled pistachios, crushed (for garnish)
• Fresh mint leaves (for garnish)

1. Melt the dark chocolate in a heat-proof bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn't touch the water. Once smooth, remove from heat and let cool slightly.
2. In a small bowl, whisk the egg yolks into the melted chocolate one at a time until well combined.
3. In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
4. In another chilled bowl, whip the heavy cream and vanilla extract until it reaches soft peaks.
5. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
6. Carefully fold in the remaining whipped cream, followed by the egg whites, using a spatula. Mix until no white streaks remain, being careful not to deflate the air.
7. Spoon the mousse into serving glasses and refrigerate for at least 4 hours, or until set.
8. Ensure the mousse is kept chilled at 40°F (4°C) or below until serving.

Serve chilled, topped with crushed pistachios, a sprig of fresh mint, and a light dusting of cocoa powder or grated chocolate.