Real French Chocolate Mousse Recipe

300g bittersweet chocolat
200g soft unsalted butter
8 eggs,
1/2 glass castor (granulated) sugar
1/4 glass water
pinch of salt

Note: don't use a large glass for measuring the sugar and water...just an ordinary sized glass.

Separate the eggs, melt the sugar in the water, bring to the boil and let become lukewarm. Melt the chocolate in a double boiler (or in a bowl over a pan of simmering water), add the sugar syrup, mixing well. And now the secret touch - add 2 generous spponfuls of a good whiskey!! Pour the chocolate mixture slowly over the yolk, mixing well again. Stir in the soft butter.

Beat the egg whites to a stiff peak with a pinch of salt (no salt is needed if you use a copper bowl). Fold the egg whites gently into the chocolate mixture. Keep refrigerated for at least 5 hours (or better still, overnight) before serving.