Chocolate mousse

THIS SIMPLE CLASSIC is one of the most versatile recipes that I have ever taught. Not only is it a fabulous chocolate mousse, but it can also be baked to make a soufflé, a cake, a chocolate roll, or a French-style chocolate pudding (see “The Chocolate Mousse”).

A mousse is light and airy and can be made with beaten egg whites or whipped cream, but I make mine with egg whites alone. I find that the chocolate, butter, and egg yolks in the recipe