Chocolate Mousse

Submitted by Jason Dorgan

Basic recipe credit to: Pastis in New York out of Bon Appetit 2000

Yield: Makes 6 servings

Ingredients:

• 4 large eggs, separated
• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
• 1/4 cup water
• 8 ounces bittersweet (not unsweetened), 60% cocoa, broken into small pieces
• 1 ounce bittersweet (not unsweetened), 70% cocoa, shaved

Preparation:
Whisk egg yolks, 1/4 cup sugar, unsalted butter and 1/4 cup water in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until thermometer inserted into mixture registers 160°F, about 3 minutes. Add 60% chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.

Beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/3 of beaten whites into chocolate mixture to lighten. Fold in remaining whites. Divide mousse among small dessert glasses. Chill until set, at least 3 hours or overnight.

Add shaved 70% chocolate before serving