Recipe courtesy of Bernadette Weiss
INGREDIENTS:
1/4 pound chocolate
4 eggs
Pinch of salt
PREPARATION:
Melt the chocolate in a double boiler. Allow the chocolate to cool slightly.
Separate egg yolk and whites.
Slowly stir in the egg yolks to the chocolate
Beat the eggs until stiff peaks. With circular motion mix whisked egg whites with chocolate mixture.
Allow mousse to cool in the refrigerator for 3 hours before serving.
