This is my French father in law's recipe. It is a special treat for us every time Jean Claude (Pepe) comes to visit and makes it for us. You can top it with whipped cream or a fresh raspberry, but as far as he is concerned...it is just great on its own!
Ingredients: 3 eggs (separate the yolks from whites)
1 egg white
1/2 cup sugar
8oz semi sweet chocolate, I get a mix of semi sweet and dark by Ghirardelli
2 tbsp water
2 tbsp butter
2 tbsp rum or brandy (optional, you don't taste it)
Salt
Beat the egg yolks and sugar together until the mixture becomes pale.
Add the chocolate to another bowl and add the water. Place over a saucepan of simmering hot water to melt (water must not boil). Remove the bowl from the heat and stir in the butter into the chocolate. Add the chocolate to the egg yolk mixture. Mix well. Add the optional liquor.
Beat the 4 egg whites with a pinch of salt until they form peaks (careful not to over beat or they will be dry) then gently fold into the chocolate mixture. To fold the mixture: add 1/3 to 1/4 of beaten whites in chocolate mixture and mix normally to thin out some the chocolate mixture which is kind of thick then add rest of beaten egg whites and fold gently until the whites are incorporated completely.
Spoon the mousse into a shallow bowl or into 6 individual cups and chill at least 3 hours before serving.
Recipe borrowed from: Jean Claude Fra