Any time I hear of chocolate mousse recipes that calls for cream I cringe: that's not how it's done. Chocolate mousse is made with chocolate and eggs. Period. That's all. So here's my recipe. Even my French friend clamor for this recipe and I've been making it for almost 20 years. ENJOY!! NOTES: * This recipe scales up beautifully. It's very rich, so make and/or serve in very small bowls - 1/2 cup or so per serving. Don't let your eyes get bigger than your stomach. I promise that you can't eat much more than a serving. * Do not use chocolate chips. * Use the best quality eggs (easy!) and chocolate you can afford. The chocolate gives the majority of the recipe its flavor, so use a good one. * If adding a liquor, use a minimal amount and fold it gently. * When I separate my eggs, I always remove the chalazea so that nobody winds up with a weird stringy thing in their mouth. INGREDIENTS - serves 2 1 egg, divided 1 oz high quality sweetened dark chocolate, broken/chopped Few drops of water OPTIONAL: 1 tsp liquor of your choice - brandy is best. Be creative! DIRECTIONS Melt chocolate w/ water in a large bowl in the microwave. Heat for 20-30 seconds, then stir. Repeat until chcolate is glossy. Do not burn it. Set chocolate aside. Whip egg white(s) until stiff. Mix in egg yolk(s) into chocolate until smooth. Mix in one at a time if you're increasing the recipe. If chocolate is too thick, put it back into the microwave for 15-20 seconds to loosen it up. Gently fold in 1/3 of the egg whites into the chocolate. You're not trying to get rid of all the white streaks, just to break up the chocolate a bit. Fold in another 1/3, then the final 1/3. Be gentle. You're trying to incorporate as much air as possible. If desired, fold in the liquor. Divide into bowls and chill, preferably overnight but at least 3-4 hours. It will set into a delicious, creamy mousse that will surprise you with how rich and incredible it is.