Chocolate Mousse

Before you begin

Prep time:
Cook time:
Yields:

Additional information:
This recipe is from Mike Freitas

6 ounces of your favorite chocolate (I like the 70% Girardelli, but any good chocolate will do)
6 eggs separated
1 TBSP your favorite flavored liquor (I like Chambourd)

Melt the chocolate over a double boiler, stirring until silky smooth.
Remove chocolate from heat and mix with egg yolks and liquor slowly using hand mixer to prevent scrambling the eggs.
Whip egg whites to stiff peaks.
Add small portion egg white into chocolate/yolk mixture and blend to thin the chocolate.
Dump in rest of egg whites and fold until fully incorporated. Be careful not to deflate the mousse by mixing too vigorously.
Pour into individual serving glasses (dessert dish, wine/martini/margarita glass, champagne flute) and chill in fridge for at least 3 hours before serving to allow mouse to set up. Alternatively: pour into large container and serve from there.