Top Secret Chocolate Mousse

Photo by  José Picayo

from Bon Appetit, December 2010
via Anne Halsted and Irene Tibbits

serves 4

3 1/2 ounces bittersweet chocolate (try not to exceed 61% cacao)
3 large eggs, separated, at room temperature
pinch of salt
2 1/2 teaspoons sugar, divided
1/4 cup chilled heavy whipping cream

Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over saucepan, add egg yolks to cooled melted chocolate and whisk until smooth. Using an electric mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form. Gradually add 11/2 teaspoons of sugar, beating constantly until whites are glossy and medium-firm peaks form. Using a silicone or rubber spatula, fold 1/4 of the beaten whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated; do not overmix or mixture may deflate.

Divide mousse among 4 bowls. Cover and chill until set, about 4 hours. Can be made 1 day ahead. Keep chilled.

Before serving, beat cream and 1 teaspoon sugar in another medium bowl until peaks form. Spoon whipped cream on top of mousse.

For years, the recipe's author tried to learn the secret to her French friend's incredible chocolate mousse. She finally discovered that they were all using a recipe from the back of a Nestle chocolate bar. It couldn't be simpler, or more wonderful. Very easy and very delicious -just be sure to use the right chocolate!