Mousse au Chocolat - Mme. Eveline Pithois

(a French Lady Mike met in the islands on his mission, this recipe was written in French and has been translated.  This is the REAL THING…nothing better!)

3 eggs, separated                                

pinch salt
1 tsp lemon juice                                
½ cup sugar
1 cup whipping cream                       
3½ oz of cooking chocolate

Beat the egg white until frothy.  Add the sugar gradually until the whites are stiff.  Beat the yolks with the lemon juice and ⅓ of the cream.  Melt the chocolate over a double boiler.  Add the melted chocolate to the egg yolks.  Whip the balance of the cream and mix with the chocolate and then with egg whites.  Put into a serving dish or individual glasses and chill for 24 hours.