Mousse au Chocolat après Lenotre

Ingredients

1 lb 2 ounces (510 grams) Chocolate at least 66-70 %

7 T butter

½ cup granulated sugar

16 egg yolks

2 cups heavy cream

7 egg whites

Toasted nuts or other garnish

Procedure

1. Coarsely chop the chocolate and butter, and put in a stainless bowl over simmering water. Cook, stirring often until the butter and chocolate is smooth and uniformly melted. You can melt in the microwave using 15 second intervals of time but this can be tricky. Remove the chocolate from the heat and whisk in the yolks, stirring constantly to avoid curdling the eggs. Let stand for 5 minutes.
2. Whip the cream into soft peaks. In another bowl whip the egg whites to stiff peaks, adding half the sugar at the start just when they begin to froth. The other half slowly as the whites come to firm peaks. Fold the whipped cram into the chocolate mixture. Fold the whipped egg whites into the mixture.
3. Put into the serving dishes and refrigerate for several hours before serving. Garnish with whipped cream, toasted nuts or other garnishes.

Keep in refrig. for no more than two days.