Description:Recipe based on one in
Bouchon by Thomas Keller.
Ingredients:1 cup cold heavy cream
3 large eggs, separated
2 tablespoons sugar
4 ounces semi-sweet chocolate, grated
2 tablespoons (1 ounce) unsalted butter
1 teaspoon coffee, raspberry or vanilla extract
(Optional) Raspberries and extra whipped cream
Directions:Whip the cream to soft peaks, then refrigerate.
Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
Combine the chocolate, butter, and extract in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
Remove from the heat and let cool until the chocolate is still hot but not hot enough to burn your skin. If it is too cool, the mixture will seize when the other ingredients are added.
When the chocolate has reached the proper temperature, stir in the yolks.
Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining egg whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream.
Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
If you aren't crazy about raspberry or coffee, is there a chocolate alternative for the last ingredient? 
