Ingrédients for 6 servings
200 g chocolat à pâtisser
6 oeufs (eggs separated)
Faire fondre le chocolat au bain-marie (melt the chocolate in the top of a double boiler over hot water). Stir frequently.
Remove from the heat and let cool for a few minutes.
During this time, whip the egg whites in a medium bowl until soft peaks form (battres les blancs en neige).
When the chocolate has reached the proper temperature stir in the yolks (les jaunes).
Carefully fold in the whites spoon by spoon.
Pour the mousse into a serving bowl.
Refrigerate for at least 3 hours.
It keeps for 2 days in the fridge.