Creamiest Chocolate Mousse

1. 1

   Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

2. 2

   In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

3. 3

   In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.

4. 4

   Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

* Per serving · 4 servings · Values may vary.