The Best Chocolate Mousse

This is from Victoria Blashnell-snell and Brigitte Hafner's The Illustrated Kitchen Bible. Delicious and simple, you can try milk or white chocolate as well.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3 1⁄2 ounces bittersweet chocolate, chopped
• 1  tablespoon  whole milk
• 2  large eggs, separated
• 2  tablespoons sugar
• 1⁄3 cup heavy cream
•  grated chocolate or  chocolate curls, to decorate

Directions

1. Combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. Heat, stirring often, until the chocolate melts. Remove from the heat and let cool slightly.
2. Whisk the egg yolks and sugar in a large bowl until thick and creamy. Whisk in the chocolate mixture.
3. Whip the cream in a bowl until stiff peaks form. Add the chocolate mixture and fold together just until combine. Using clean beaters, whip the egg whites until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.
4. Spoon into individual dishes. Cover and refrigerate at least 2 hours, until chilled. Garnish with grated chocolate and serve chilled.
5. variations: