A few words about proteins and infection with Salmonella: although this recipe warms up proteins, still remains a small risk of infection, so be careful, especially with small children, pregnant women and people with weakened immune systems.

In a water bath melt the chopped chocolate, enter the butter and set aside.

Egg whites mixed with sugar and whisking constantly to keep in a water bath until the sugar has completely melted, and the egg whites do not get warm to the touch they should be a bit hot, but still pleasant for the hands (take a small spoonful of the mass and try to the touch), temperature of proteins should be about 50-60 C. to Remove the vessel with water.

Continue whisking until it cools down, it's easier for the mixer to cool, shiny foam. Meringue will be very thick, resistant. This method of cooking is called Swiss meringue, it is often used for oily creams, like whipped so therefore the proteins is quite stable. More stable Italian meringue.

To introduce whites into the chocolate: first, one third, stir not particularly careful, then the remaining meringue, gently interfering with the chocolate.

Whisk cream to the consistency of thick cream. To check the temperature of the protein-chocolate: it should cool, if it will be warm, the cream will float and mousse save will fail. Whipped cream gently stir in the cooled to room temperature, protein-rich mass.

Mousse pour in the bowl with a tight lid and leave for at least 6 hours in the freezer. Serve ice cream balls, but you can cut into pieces. Decorate to Your taste with syrups, whipped cream, fruit, nuts. Or just without ornaments. Bon appetit!