This is a very light version of chocolate mousse. The mousse is made almost entirely of egg white, a quarter cup of so of whipped cream is used to thin out the very fine 70% chocolate from Thomas Haas. Fold the chocolate-cream into the whipped white with a little salt and the mousse is made. Chill overnight in the fridge and you have a very rich yet light mousse. I forgot to put plastic wrap over the surface of the mousse so I have some unsightly condensation. Still taste very good.
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