Chocolate Mousse.

I make this once in a while and it's definitely a keeper. I was taught this recipe while cooking in France, not that that makes a difference, but just wanted to say that it's the ingredients that makes the difference. I look at some of the recipes for chocolate mousse, and wonder what type of degree in nutritional science is needed to make them. Anyway without further ado.

INGREDIENTS

8 oz of Belgium dark chocolate
5 tbsps of water (can replace water with a liquor)
5 eggs separated
pinch of salt
1 tbsp of sugar

METHOD

Over a double boiler melt the chocolate and water slowly, the chocolate should be warm, not hot. Take off heat and whip in the egg yolks, one at a time. Whip egg whites adding a pinch of salt and half way through add the sugar. You want the whites to be stiff but not dry. Add in 1 or 2 big dollops of the whites and blend into the chocolate to lighten up the mixture. Add the remaining whites in 2 stages, folding gently each time. Scrape into individual dishes or into one large container, your choice, and let sit in the fridge overnight.

This is deceivingly simple, which is what makes it so good. If your using the one bowl method, use a large spoon heated under hot water then dried to scrap the chocolate out in a quenelle fashion for presentation. Belgium chocolate is a must or another equally as good high quality dark chocolate.

http://www.youtube.com/watch?v=-kJOo67Xrqc

i just have one question.... how does it taste when spread on skin?