Chocolate-Caramel Mousse

Directions

1. 1
   Break the chocolate into small pieces.
2. 2
   Melt the chocolate in a double boiler, then remove from heat and let cool.
3. 3
   Separate the eggs in 2 large bowls.
4. 4
   Beat the egg whites until very stiff with a pinch of salt.
5. 5
   Gradually, pour the melted chocolate in with the egg yolks while whisking vigorously.
6. 6
   Add 1/3 of the beaten egg whites, mixing vigorously, then gently fold the rest while lifting upwards to distribute the chocolate without breaking the whites.
7. 7
   Refrigerate the mousse for at least 3 hours.
8. 8
   Serve chilled.