Mousse au Chocolat

I got this recipe from that same lady from France who taught me how to make the Sour Cream Apple Pastry and the Strawberry Creme Patisserie. That makes it real, authentic, french mousse,  right?  It's delicious and rich and creamy. It's the perfect mousse. WARNING: it uses raw egg. You can be safe and buy pasteurized eggs at the grocery store if you can find them, or you can check out this tutorial on how to pasteurize your own eggs. If you are like me you could risk using your raw eggs. Heck, cookie dough hasn't killed me yet so I'm not too concerned. If you have a food scale I would recommend using it, but I've given you approximation in cups. This recipe is forgiving. It also makes a lot and is easy to half.

Mousse Au Chocolate

• 200g baking/dark chocolate or semisweet chocolate chips (6 ounces or 1 cup)
• 100g sour cream (3/4 cup)
• 70g powdered sugar (1/2 cup)
• 6 eggs

Separate egg whites and yolks.  Whip egg whites until fluffy then add powdered sugar. Continue to whip until creamy and fluffy, until soft peaks form.  Melt chocolate over boiling water. Heat sour cream. Combine sour cream and melted chocolate. {Mix one spoonful of chocolate mixture with egg yolks, this will keep eggs from cooking to quickly when added to the warm chocolate mixture.} Add egg yolks to chocolate mixture. Mix until smooth. Pour chocolate mixture on egg white mixture and fold together. DO NOT STIR, stirring will  cause the fluffy egg whites to break down and ruin the texture of the mousse. Refrigerate for at least 2 hours, before serving. Top with whipped cream, berries, chocolate curls, etc.