Luc Fouquet’s ‘Famous’ Chocolate Mousse

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6 organic eggs
7 ounces dark chocolate (52 percent minimum)
Salt

Let eggs come to room temperature. Melt chocolate in a double boiler or in a microwave with a touch of water. Separate eggs, and beat the whites
with a pinch of salt until fluffy. When chocolate has melted, beat it quickly with yolks and a pinch of salt until the mixture gets thick. Little by little, fold whites into the chocolate mixture. Refrigerate the mousse for at least an hour. Serve cold.

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