Sarah's Chocolate Mousse

Melt the chocolate slowly in the microwave or in a glass bowl over a pan of boiling water.

Beat the egg whites until stiff.

Add the egg yokes to the melted chocolate and beat to a silky smooth cream.

Gently fold in the egg whites until a smooth airy mousse is achieved.

Divide mixture between 4 fluted glasses (eg white wine glasses) and refrigerate. Will keep overnight, but should be consumed within 24 hrs.