A study in structural aeration. True French mousse contains no cream in the base; it relies on the physical emulsion of chocolate and egg yolks, lightened by the mechanical folding of air trapped within stiff-peaked egg whites. The texture must be both rich and impossibly light.
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Melt. Gently melt the chocolate and butter in a double boiler. Let it cool slightly (it must be warm, but not hot enough to cook the yolks).
Emulsify. Whisk the egg yolks into the melted chocolate one by one until smooth and glossy.
The Meringue. In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and whisk until stiff, glossy peaks form.
The Fold. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, using a rubber spatula, very carefully fold in the remaining whites until just combined. Do not over-mix, or you will deflate the air.
Chill. Spoon into glasses. Refrigerate for at least 4 hours to allow the chocolate to set and the texture to stabilize.
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