Classic French Chocolate Mousse

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1. 1Step 1: Melt the chocolate and the butter (salted butter or cocoa butter) together in the microwave or in a bain-marie (double boiler). Adding a little butter keeps the chocolate from seizing the moment the egg yolks go in. And in the case of cocoa butter, it sets the mousse a little more firmly.
2. 2Step 2: Separate the whites from the yolks. Whip the whites to stiff peaks.
3. 3Step 3: Add the yolks one at a time to the melted chocolate. The chocolate must not be hot!
4. 4Step 4: Add the stiffly beaten whites to the chocolate mixture. Fold with a spatula, lifting well from underneath so the whites don't deflate!
5. 5Step 5: Pour the mousse into individual ramekins or into a serving bowl.
6. 6Step 6: Refrigerate for at least 5 hours.