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Episode 9: Semisweet and Beaten
(Mousse au Chocolat)

Ingredients (serves 4)

Break the chocolate into pieces and melt it, along with the butter, in a metal bowl set over boiling water (do not keep the water boiling at this point. Turn off the heat source).
Separate the eggs.
Beat the eggwhites to a soft peak.
When the melted chocolate has cooled down somewhat (it shouldn't have turned hot as chocolate has a low melting point), stir in the yolks.
Stir a spoonful of beaten eggwhites into the chocolate mixture to soften it, then gently fold the mixture into the remaining egg whites.
Fill the Mousse into individual ramekins or dessert cups, or into one suitable serving dish.
Regrigerate for at least 3 hours.
Eat the Mousse within 24 hours.

You can flavor the Mousse by adding finely grated orange zest.
This is the original French way of preparing Mousse au Chocolat. It was never supposed to have any cream or additional sugar, as many recipes nowadays call for.
The FOODCOMMANDER despises microwaves. If you must, you may melt your chocolate in this nuclear device, but be forwarned that chocolate is sensitive and burns rather quickly. Melt it in small increments of 1 minute, and check and stir in between.
If you don't want to eat raw eggs, you can turn the Mousse into a Soufflé by baking it for up to 8 minutes in a pre-heated oven of 400º. Serve hot.
Language Lesson: Mousse au chocolat is correctly pronounced moosse 'o shoh-coh-lah.