Heat ½ lb dark, unsweetened chocolate over a double boiler until just melted. Separate the yolks and whites of 8 eggs at room temperature. Very slowly, add some chocolate to the yolks, whisking, to bring yolks up to temperature without cooking them. Continue until yolks are incorporated into chocolate. Beat egg whites until stiff peaks form. Introduce egg whites very slowly, a little at a time, into chocolate mixture. Pour into 6-8 mousse dishes & refrigerate. Can also be frozen.
Chef Sylvie Bisson, Woolsey Creek Bistro, 604 2nd St W, Revelstoke, 250-837-5500. Chef Sylvie cooks in the classic French tradition.