Ingredients:

• 250g dark chocolate - about 60% cocoa, e.g. Lindt 60%, Migros 70% + Edelbitter, Valrhona, Trader Joe's dark belgian chocolate...
• 250 ml (or half pint) fresh whipping cream
• 4 to 5 fresh egg whites

Preparation:

• Melt the chocolate using a water bath (keep some chocolate aside if you want it crunchy, see below)
• Separate egg whites from egg yolks
• Whip the cream
• Slowly mix chocolate into the whipped cream using a whisk
• Clean the mixer. Whip the egg whites until stiff
• Mix egg white into the chocolate cream using a whisk
• For added crunch, mix some ground chocolate into the mousse
• Refrigerate

This recipe uses raw egg, caution advised.