Chocolate to break into pieces, add the lemon zest and melt in a water bath. The bowl of chocolate should not touch the hot water.

Separate eggs into whites and yolks.

To melted chocolate add the lemon juice, brandy, egg yolks and the sifted cocoa. Whip the mass with a mixer.

The beaters of the mixer to wash, dry and beat egg whites with a pinch of salt. Continuing to whisk, add the sugar. Beat until strong peaks to shift to the chocolate mass and stir with a mixer at medium speed.

Chocolate mousse put into cups and place in a hot oven. Bake at T=160 ° for 15 minutes. A little cool at room temperature and refrigerate for 3 hours. Decorate with chocolate shavings and lemon zest. Can be eaten warm, just out of the oven and cooled. In the first case, get hot chocolate, more dense on the bottom and on the edges of the glass, the second is quite dense air soufflé. If you are not afraid of raw eggs, the mousse don't bake, and place in refrigerator to cool. 3 hours will get a delicate chocolate mousse.