CHOCOLATE MOUSSE Recipe

Top this decadent dessert from Pastis in New York with a dollop of sweetened whipped cream, if you like.
4 large eggs,
separated1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Whisk egg yolks, 1/4 cup sugar, unsalted butter and 1/4 cup water in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until thermometer inserted into mixture registers 160°F, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.Beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/3 of beaten whites into chocolate mixture to lighten. Fold in remaining whites. Divide mousse among 6 small dessert glasses. Chill until set, at least 3 hours or overnight.
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