Chocolate Mousse

Ingredients:
60g dark or unsweetened chocolate
30g (1/8 cup) cream
2 eggs, separated, room temperature
20g sugar (~27g if using unsweetened chocolate)

Equipment:
Stand mixer with whisk
Double boiler
Saucepan
Large bowl
Wooden spoon
Spatula

Directions:
Melt chocolate, covered, over warm water (45C-50C) in double boiler, 25-30 minutes. When melted, heat cream until hot but not boiling. Pour the cream and egg yolks into chocolate and stir until incorporated, like ganache. While stirring, whip egg whites, slowly adding sugar, until it forms stiff peaks. Fold a small amount of egg whites into the chocolate mixture first, then fold in the rest. Don't overfold or try and incorporate all the bits of egg white. Arrange in servingware, chill, and serve.

Servings:
Makes enough for two people, about 3 cups.