Belgian choco mousse

When visiting Belgium you might notice their choco mousse is different from the one described in my previous post chocolate mousse cake. That is because there is an extra creamy and less light texture to it given by actual cream. Turns out the grass is greener on the other side and after several complains from my dear better half I found a recipe closer to what they serve in Belgium that he would appreciate.

Chocolate mousse for 6:

• 200gr Dark chocolate for backing - be sure to chose the one you like the taste the most, because the whole dish flavor will depend mostly on its flavor
• 3 eggs - I would say fresh, but that goes without saying
• 125gr of cold cream (out of the fridge so they don't warm while whisking and become butter)
• 100gr of sugar
• 1 tb. sp. of unsalted butter
• pinch of salt

Recipe:

1. Melt the chocolate. 
1. The butter keeps the chocolate from burning so put it in the bottom of the pan. 
2. Or just use the microwave and do not use the butter at all, but make sure to keep stopping to stir, it is very easy to get chocolate burned while it isn't melted when heating it on the microwave.
2. While that is happening whisk the cream with the sugar until you get a tough and creamy Chantilly. Put the Chantilly on the fridge.
3. By then the chocolate is melt but hot, so leave it to cool down a bit.
4. Whisk the eggs whites until they can stand upside down without falling from the boul. (You will need to add a pinch of salt for them to gain body.)
5. Move the spoon on the chocolate mixture to make sure it is still soft and liquid and check with your finger to see if it isn't too hot. Then whisk the chocolate with the egg yolk and butter you get it dissolved.
6. Incorporate the egg whites gently with a whisk. (The reason I use "incorporate" and not mix and mention that it has to be done with a whisk is because this egg whites construction is very delicate and will break down to liquid if violently stirred.)
7. Incorporate the cream gently with a whisk. 

It is a matter of taste however. I prefer the previous recipe and that one doesn't include milk which nowadays seems to be a good mark for any food presented to others not knowing up front of their allergies.