The Essence Of Chocolate Mousse

• 9 ounces best quality bittersweet chocolate
• 1/2 cup cream
• 1 tablespoon 1 teaspoon sugar (preferably superfine)
• 6 egg whites
• optional: vanilla, grand marnier, other flavorings
• pinch salt

1. Coarsely chop chocolate and place in double boiler with salt and 2 T cream. rnMelt and then cool to just above room temperature
2. Whip remaining 6 T cream with 1 t sugar until just stiff (add vanilla, grand marnier etc. if desired)
3. In a separate bowl whip egg whites to soft peaks and add 1 T sugar. Whip to stiff peaks
4. When chocolate has cooled, add cream and 1/4 of egg whites and gently blend into chocolate. Then with rubber spatula very, very gently fold in remaining egg whites. Gently pour into a shallow dish( 8 x 8, 9 x 9,9 x 13), cover and refrigerate for at least 4 hours or overnight.
5. Garnish with sliced toasted almonds, raspberries etc. or not

bittersweet chocolate, cream, sugar, egg whites, vanilla, salt

Taken from food52.com/recipes/24015-the-essence-of-chocolate-mousse (may not work)