Step 1

Separate the eggs.

Step 2

Whip the egg whites into stiff peaks.

Step 3

Meanwhile, in another bowl, melt the chocolate, either over a pot of boiling water or in the microwave, if you prefer.

Step 4

As soon as it is melted, pour the egg yolks into the chocolate, and immediately stir them into it.

Step 5

Don't let the yolks sit on the hot chocolate without mixing, or they may begin to cook and not smoothly incorporate into it.

Step 6

Most people will say to gently fold the chocolate into the whites so that they don't fall. That is the correct way of doing things, of course, but I have found that sometimes the chocolate and egg yolk mixture gets too stiff to incorporate it easily. I've found that this mousse turns out well when I use my electric beater to mix it all together, when needed. To prevent the whites from falling too much, do your best to mix as gently and for as little time as possible.

Step 7

As soon as the ingredients are well combined, pour the chocolate mousse into cups or small bowls. Cover the bowls, and place them in the refrigerator. The consistency improves as the mousse chills, so it's best to make it at least a couple of hours before serving.