Dark Chocolate Mousse

From My Regional and World Cuisine Class

Ingredients

1/2 cup chilled heavy cream

4 large egg yolks (reserve the whites)

1/2 cup chilled heavy cream

⅛ tsp salt

6 oz of chopped dark chocolate

Reserved egg whites from 4 eggs

3 T sugar 

Directions

Beat ½ cup cream in a small bowl; cover and chill. Combine egg yolks, cream, salt , sugar in a heatproof bowl and set over a saucepan of simmering water (make a double boiler set-up, essentially). Whisk constantly until mixture doubles in size and use thermometer and it should be 160 degrees after a couple minutes. Remove bowl from heat, add chocolate and whisk till smooth. Using an electric mixer, beat egg whites until foamy and gradually beat in remaining sugar until stiff peaks form. Fold egg whites into mixture, fold whipped cream into mixture. Divide into cups for each person and let chill for 2 hours at least or overnight