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1
Melt chocolate in a bowl over, but not touching, simmering water or in microwave oven.
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2
If needed, transfer the chocolate to a bowl that is big enough to hold all the ingredients.
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3
Keep the chocolate on the counter until needed.
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4
The chocolate should still feel warm to touch when you are ready to use it.
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5
Bring the milk to a boil, then pour it over the chocolate.
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6
Using a small whisk, gently blend the milk into the choclate.
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7
Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
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8
In a mixer fitted with a whisk attachment, beat the egg whites on medium speed just until they hold soft peaks.
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9
Increase speed to medium-high and gradually add the sugar.
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10
Continue to beat the whites until they are firm but still glossy.
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11
Scoop 1/3 of the whites out of the bowl onto the chocolate mixture.
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12
Working with a whisk, beat the whites into the chocolate to lighten the mixture.
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13
Now, with either the whisk or a large rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
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14
Turn the mousse into a large serving bowlglass is nice; or into individual cups; refrigerate for 1 hour to set.
