Chocolate mousse

Ingredients:

200g dark chocolate
6 eggs

A pinch of salt

Instructions:

Melt the chocolate in a bain-marie.

Separate the egg whites from the yolks.

Add the egg yolks to the melted chocolate and mix well.

Beat the egg whites until stiff with a pinch of salt.

Gently fold the egg whites into the chocolate-egg yolk mixture, lifting the mixture so as not to break the whites.

Divide the mousse into glasses and refrigerate for at least 2 hours before serving.

History of Chocolate mousse:

Chocolate mousse was created by the Swiss Charles Fazi, Louis XVI's cook, and in 1755 Chef Menon described it as "Mousse de chocolat", a term that also applied to the foam on the chocolate drink.

In 1820, André Viard gave a recipe (chocolate, egg yolk, cream and sugar) in Cuisinier royal, thus helping to popularize this dessert.

The invention of the recipe involving cocoa, whipped egg white and butter is attributed to Toulouse-Lautrec.