Mousse au Chocolat

12 ounces high-quality (60 – 65%) dark chocolate (such as Lindt or Valrhona)
4 large eggs, separated
Pinch of Kosher or Sea salt
4 tablespoons water
4 tablespoons + 1/2 cup chilled heavy whipping cream, divided
4 tablespoons granulated sugar
1/4 cup heavy cream, whipped for topping

Melt chocolate in a medium heat-proof bowl set over a saucepan of barely simmering water; stirring occasionally until just melted. Do not allow the bowl to touch the simmering water. Remove from heat and set a sieve over the bowl.

While the chocolate is melting; whisk yolks, water, 4 tablespoons cream, and sugar in heavy medium saucepan. Whisk over medium-low heat until custard thickens enough to coat spoon, about 3 – 5 minutes (do not boil or the eggs will scramble). Remove from heat and pour the custard through the sieve into the chocolate, then stir until combined. Set aside.

Using an electric mixer beat egg whites in a large bowl until soft peaks form. Set aside. Fold beaten egg whites into chocolate mixture in 2 additions. Set aside.

Beat ½ cup cream in another medium bowl until soft peaks form. Fold whipped cream into chocolate mixture. Insert a 1/2-inch plain pastry tip to a 16-inch pastry bag and fill with mousse. Pipe mousse into six 4-ounce ramekins or small bowls and place in the refrigerator. Once cold cover with lids or plastic wrap.

Can be made a day ahead but kept chilled. When ready to serve whip the 1/4 cup of remaining cream to soft peaks and place a dollop on each of the servings. Enjoy with a glass of champagne or port.