Top-Secret Chocolate Mousse
From around my french table.
3 1/2 oz bittersweet chocolate, coarsely chopped
1 lg egg, separated, at room temperature
1 1/2 tsp sugar
whipped cream for serving
Gently melt chocolate in a large bowl.
Load a stand mixer with a whisk attachment and beat egg whites with salt ntil they start for form peaks. Beating all the while, gradually add sugar. Continue beating until whites are shiny and hold medium firm peaks.
Spoon about 1/4 of the whites over the melted chocolate and stir with the whisk until almost smooth. Spoon in the rest and carefully fold them in. Be thorough without overworking the whites. A few white streaks trump over mixed mousse.
Spoon into serving bowl or individual bowls and serve no, or cover and keep in fridge until ready for dessert. Top with whipped cream.