Chocolate Mousse

Method

1. Melt the chocolate with the water in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool for 5 minutes.
2. Whisk the egg yolks into the warm (not hot) chocolate one at a time until smooth and glossy.
3. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the sugar and beat to stiff, glossy peaks.
4. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites in two additions, using a large spatula and gentle figure-eight motions. Be patient — you want to keep as much air as possible.
5. Divide among serving glasses or ramekins. Cover and refrigerate at least 2 hours (overnight is even better).
6. Serve topped with whipped cream and a shaving of chocolate.
7. *Storage:** Refrigerator for 2-3 days (contains raw eggs — use the freshest eggs available).