7 oz of culinary chocolate1/4 cup of unsalted butter6 eggs6 heaping tablespoons of sugarPinch of coarse salt
Preparation
Break the chocolate into pieces, add the butter, and melt it in a double boiler. Alternatively, melt it in the microwave in 30-second increments, stirring in between.
In a mixer, beat the egg yolks with sugar until it becomes a very creamy and whitish mixture.
Add the melted chocolate to the egg yolk mixture and beat to combine.
In another bowl, beat the egg whites until they form stiff peaks, adding a few grains of salt when they start to foam.
Gently fold the egg whites into the chocolate mixture in three portions, using circular motions from top to bottom (avoid vigorous mixing).
Transfer the mousse to a large bowl or individual bowls and refrigerate for several hours.