Simple Chocolate Mousse

        Creamy, rich and delicious, mousse is a perfect dessert. It can be made beforehand and left in the fridge. Freeing you to make your main event dish without worrying about the finale. To fancy it up you can serve it in dark or milk chocolate cups, topped with whipped cream and a drizzle of chocolate sauce or chocolate shavings. But even served in a small dish by itself it makes a pleasing dessert.
       Chocolate also serves as a perfect base flavor. Since it combines so well with other flavors it's easy to add to a simple chocolate mousse. Try adding a tablespoon of strong coffee to make a mocha mousse. Or some peppermint oil or extract. You can also add vanilla, orange, almond, or hazelnut.

Simple Chocolate Mousse:
     The eggs in this recipe do not get cooked so try to use the freshest eggs possible to reduce risk of Salmonella.

Ingredients:

• 3 large eggs, separated, at room temperature
• 3 1/2 ounces of bittersweet chocolate, chopped
• Pinch of salt 
• 1 1/2 teaspoons of sugar, divided in half
• Whipped Cream, to top

In microwave or over the stove melt chocolate until smooth. Remove from heat.

Quickly, whisk in egg  yolks. Then set aside.

Beat egg whites with salt in a clean bowl until soft  peaked.

Add sugar and continue beating until stiff peaked and glossy.

Lighten chocolate mixture by folding in a quarter of of the egg whites.

Then fold chocolate mixture into remaining egg whites. Be careful not to over mix, it is better for the mixture is streaked than overmixed. 

Divide into four bowls, refrigerate for at least four hours, or up to a day.

Remove from fridge just before serving.

Adding Flavor:

After melting chocolate whisk in a tablespoon of strong coffee, a 1/4 tsp. peppermint oil or 1/2 tsp. peppermint extract, 1 tsp. vanilla extract, or 1/4 tsp. orange oil with egg yolks.