Chocolate Mousse

Ingredients:
16oz high-quality bittersweet chocolate
12oz unsalted butter
6 large eggs, separated, plus 3 egg whites
salt
6 tsp sugar
whipped cream (optional)

Instructions:

In a double boiler, warm the chocolate and the butter over medium heat, stirring occasionally until just melted. Let cool slightly.

In a medium bowl, combine the egg whites with a pinch of salt and whisk until semi-firm peaks form, about 10-12 minutes. Fold in the sugar and set aside.

In a second bowl, whisk the egg yolks until they reach a pale yellow color. Gradually add some of the melted chocolate into the yolk mixture, whisking well to incorporate and temper the mixture. Continue to slowly add the chocolate to the egg yolks until all of the chocolate has been incorporated.

Gently fold the egg whites into the chocolate mixture. Pour the mousse into porcelain dish and refrigerate for at least 8 hours or overnight.

Spoon into bowls or glasses, top with whipped cream and fresh raspberries, if desired. Enjoy!