Chocolate Mousse

It's made of eggs and dark chocolate, so it can't be bad for you.

Based off of Dorie Greenspan's recipe.

Ingredients

100g (3.5oz) 60% dark chocolate
3 large eggs at room temp
3 tsp powdered sugar
Pinch of salt

Directions

Melt chocolate in a double boiler (glass bowl over a pot works well) working a very light simmer where the chocolate should not get hotter than 110F. Alternatively, you may also microwave the chocolate in short ~10 second intervals.

Separate egg whites and keep the yolk.

Whisk up the whites and salt untill the mixture forms soft peaks. Then, while still mixing, slowly add powerdered sugar. Once you get stiff peaks, stop! You can also whisk some air into the egg yolks to get a smoother final product as well.

Chocolate should be about done. (Remember that the temp should be less than 100F otherwise the egg will cook) and slowly mix in the yolk.

Remove from heat and gently fold in about 1/4 of the whites at a time. Don't over mix, or you'll pop all the little air bubles and collapse the mousse. Some white streaks left over is prefered.

Serve now or chill covered and eat it later!