Bittersweet chocolate mousse with pistachio
6 ounces bittersweet or semi-sweet
1⁄3 cup 35% cream
1⁄3 cup sugar
4 large eggs, separated
1⁄8 teaspoon salt
Pistachios, to garnish
In large heat-proof bowl set over saucepan with 2 inches
simmering water, melt chocolate with cream. Slowly
whisk in sugar until well blended. Remove from heat and
whisk in egg yolks one at a time.
In medium bowl, beat egg whites with salt until stiff
peaks form. Fold a third of chocolate mixture into egg
whites. Fold in remaining chocolate in 2 batches. Gently
spoon mixture into 4 glasses. Garnish with pistachios.
Cover and chill for 3 hours or up to 1 day before serving.