La mousse au chocolat

I have learned how to make perfect mousse au chocolat.  Mme P is well-known for her mousse and she let me in on her secrets last week.  We were invited to dinner at the Allemand house in Villeneuve-les-Avignon (VLA to those in the know, I discovered).  We couldn't go empty handed so that gave us a reason to make a bowl of chocolate heaven.
In Mme P's kitchen, she has a wonderful cabinet that belonged to her husband's grandparents.  She refinished it and the handy husband put slate in where glass had been before.  Perfect for shopping lists, reminders, and for writing up recipes.

The teacher/chef at work.

6 eggs
70 g (1/3 cup) granulated sugar
200 g dark chocolate (use the best you can find/afford-- the Nestle's she uses is dark 52% chocolate; European chocolate is just plain better than our stuff unless you go high end; they have higher standards for theirs)
pinch of salt

Eggs from hens raised outside-- they are stamped.

The best chocolate, according to Mme P--

I most certainly brought some home with me! 

Melt the chocolate in a double boiler.  Do not let it get too hot.  Stir it with a metal spoon, not a wooden one.  Take it off the heat as soon as it is almost melted and continue stirring until completely melted.

Separate the egg whites and yellows.
Beat the whites, with a pinch of salt, until stiff peaks form.
(I love her robot.)

Mix the yellows and the sugar.
Then add the melted chocolate.

Then delicately add the whites, about 1/4 at a time.  Fold them in very gently.

Lick the spoon or the whip, just to be sure it is as good as you know it is.
Or let your assistante américaine do this for you.
Such sacrifices.

Yes, I licked both.  I admit it.  Can't deny it anyway.  There is evidence.  Photos were taken.

Refrigerate it for at least 2 hours before serving.  We left it in the large bowl and put it in smaller verrines or glass dishes before heading to chez Allemand.

Bon appétit, la mousse au chocolat et Mme P!  À bientôt!