Chocolate Mousse

Makes 6 servings

9 ounces bittersweet chocolate

1/2 cup heavy cream

6 large egg whites, at room temperature

3 tablespoons granulated sugar

Chocolate shavings, for garnish

1.Chop the chocolate and melt in a heatproof bowl set over a pan of barely simmering water. (The bowl must not touch the water. Don’t let the water or steam touch the chocolate.)

2.Let the melted chocolate cool until tepid but still fluid.

3. Bring the cream to a boil, pour over the melted chocolate and whisk smooth.

4. Beat the egg whites and sugar to form stiff peaks. Whisk a quarter of the egg whites into the chocolate mixture. Gently fold in the remaining whites until blended and evenly colored.

5.Transfer the mousse to a serving dish or into serving glasses. Refrigerate until chilled, at least 3 hours.

6.Just before serving, garnish with chocolate shavings.

- From The Seven Sins of Chocolate by Laurent Schott

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