Light Chocolate Mousse

• 10 eggs
• 200-250 g (7-8½ oz) dark chocolate (eating chocolate)

Separate the eggs, putting the whites in a bowl large enough to whisk them to a meringue later.

Break up the chocolate and melt it in the top half of a double boiler.

Away from the heat, incorporate the egg yolks, one at a time, stirring lightly with a wooden spoon until you have a smooth mixture.

Whisk the egg whites to a fairly firm snow, adding a pinch of salt at the