The ingredients were simple: eggs, chocolate, a pinch of salt and water. Whipped cream for garnish. It only took about 10 or 15 minutes to make - most of that time was melting the chocolate. I whipped the egg whites while the melted chocolate was cooling. The hardest thing about making the mousse was getting the stemware from the cupboard above my refrigerator (we don't have a lot of call for stemware here in the van der Stevejinck household). If you're freaked out by uncooked eggs, this is not your recipe, but if Salmonella holds no terrors for you, give it a go.
Verdict: Very chocolaty. Very rich. Take a bite with the whipped cream. The recipe called for either bittersweet or semisweet chocolate - I chose semisweet. I'm glad I did - there is no extra sugar in this dish, and I think bittersweet would not have cut it for the sweet toothed guys in my family. I won't be making this often...like I said, it's a little too rich for my blood.
Chocolate Mousse can be found in Wedding Bells for Beatrice.