Chocolate Mousse III
makes approximately 12 servings
source: Professional Baking (second edition), by Wayne Gisslen; John Wiley & Sons 1994; ISBN 0-471-59508-X (cloth – trade); 0-471-59509-8 (cloth – college); page 301

ingredients
bittersweet chocolate 1 lb
butter 4 oz (1/4 lb; 8 tbsp)
egg yolks 6 fluid oz

egg whites (room temp) 8 fluid oz
sugar 2-1/2 oz (dry weight) = approx 7 level tbsp + 1/2 level tsp
heavy cream (cold) 1 cup

Procedure:
1. melt chocolate in dry pan over a hot water bath (double boiler). do not let water boil.
2. remove from heat. add butter and stir until melted.
3. add egg yolks, mixing well, with wire whisk.
4. whip egg whites with the sugar to form soft meringue (soft peaks). gently fold into chocolate mixture with rubber spatula.
5. whip cream until it forms soft peaks. gently fold into chocolate mixture with rubber spatula.
6. transfer to serving bowls or individual dishes. chill for several hours before serving.