Directions: 1) In double boiler break chocolate in small pieces, add butter in small slivers and stir over hot water until melted and mixture becomes shiny and smooth.Remove from heat.
2) Separate eggs.
3) Add a pinch of salt to egg whites, beat until stiff and set aside. The salt will help get a firm meringue.
4) Add egg yolks one at a time to the chocolate mixture while still warm and beat. Then add 1 tbsp sugar and stir vigorously until melted.
6) Pour the chocolate mixture in a large bowl, fold in very gently the beaten egg whites spoon by spoon, using an under-and-over motion until all is evenly blended. Do not beat.
7) Spoon the mousse in a serving dish or small individual cups and chill in the refrigerator 3 hours or more, until firm.
Delicious with berries and short breads or madeleines.
