Begin by placing 8 ounces of chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir gently with a spatula for about 5–7 minutes until the chocolate is completely melted and smooth. Be careful not to let any water get into the chocolate, which could cause it to seize. Remove it from heat and allow it to cool slightly.

In a separate mixing bowl, combine 4 large egg yolks with half of the sugar (about 1/4 cup). Using a whisk or an electric mixer, beat the mixture on high speed for 3–5 minutes until it becomes creamy and pale in color.

Carefully fold the melted chocolate into the egg yolk mixture using a rubber spatula. Mix until the chocolate is fully incorporated, which should take about 1–2 minutes.

In a clean, dry bowl, start whipping 4 large egg whites with a pinch of salt using a hand mixer or whisk. Continue beating until you achieve stiff peaks, which should take about 3–5 minutes.

Gently fold the whipped egg whites into the chocolate mixture using a spatula. Start with a small amount of the egg whites to lighten the chocolate base, then gradually add the rest.

Next, pour in 1 cup of heavy whipping cream into a new bowl and whip it until it holds soft peaks, which usually takes around 2–4 minutes.

Spoon the delectable mixture into individual serving dishes or a large bowl, then cover them with plastic wrap. Refrigerate your Indulgent Chocolate Mousse for at least 4 hours, preferably overnight if you can wait!