Chocolate Mousse Sabayon

Directions

1. 1
   In a double boiler or small saucepan set over simmering water, combine the chocolate and butter.
2. 2
   Heat, stirring often, just until melted and smooth.
3. 3
   Remove from the heat.
4. 4
   Combine the egg yolks with half of the sugar in large bowl of an electric mixer.
5. 5
   Beat for several minutes, until the yolks are thick and pale yellow.
6. 6
   In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.
7. 7
   Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend.
8. 8
   Fold the egg whites into chocolate mixture gently, but thoroughly.
9. 9
   Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours.
10. 10
    When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.
11. 11
    Note: 100-gram (3.5 ounce) bars are standard weight for imported chocolate.