French Dark Chocolate Mousse

No cream, no sugar added, just good ol'chocolate and eggs!

Ingredients (4-6 servings)
2 bittersweet (60%) baking chocolate bar (8 oz total)
6 eggs (ambient temperature)

Method
1. Separate the yokes from the whites
2. Beat the yokes in a bowl
3. Break both chocolate bars in small pieces.
4. Slowly melt the chocolate in a sauce pan (or in the microwave) with 3 tbsp of water. Make sure it doesn’t stick to the bottom of the pan. Turn off the heat and add the yokes to the hot chocolate right away as you stir vigorously with a wooden spoon. The chocolate will start thickening.
5. Beat egg whites until thick. You will get better results if the eggs are at ambient temperature.
6. Transfer the chocolate mixture into a large bowl and incorporate the egg whites one spoon at a time with a wooden spoon keeping the bowl inclined. This is the tricky part; make sure to take your time in order to obtain a thick airy mousse. This step alone should take 15 to 20 minutes.
7. Transfer the chocolate mixture into small individual ramekin or a large family style bowl. Put in the refrigerator for a day (the longer, the better).
8. Garnish with berries and mint for a nice paring with the chocolate.

Bon Appetit!