1. Place the heavy cream in a small saucepan over medium heat. Bring the cream just to a simmer, watching carefully to prevent scorching. Remove from heat immediately.

2. Finely chop the Esmeraldas 70% Dark Chocolate and place it in a heat-safe bowl. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt.

3. Using a hand blender, emulsify the chocolate and cream mixture until smooth and glossy. This is your rich, decadent ganache base.

4. In a separate bowl, whisk the egg whites with the cream of tartar until frothy. Gradually add the sugar, 1/4 at a time, while continuing to whisk. Beat until stiff, glossy peaks form.

5. Gently fold the melted butter and pasteurized egg yolks into the ganache until fully incorporated.

6. Using a rubber spatula, carefully fold 1/3 of the whipped egg whites into the ganache mixture to lighten it. Then, gently fold in the remaining whipped whites until no streaks remain.

7. Transfer the dark chocolate mousse to your desired serving dishes or molds. Smooth the tops with an offset spatula.

8. Refrigerate the mousse for at least 6 hours, preferably overnight, to allow it to set and develop its rich, velvety texture.

9. When ready to serve, you can garnish with our amazing cacao nibs snacks, fresh berries, or a dusting of our high-quality cocoa powder.