Chocolate Mousse "architectural" Tart Recipe

Ingredients

Directions

1. Makes one deep 8 1/2-inch tart Melt the chocolate with the water in the top of a double boiler, or in a low (200 F) oven.
2. When melted, remove from heat, add the egg yolks, and stir until smooth.
3. Let the mixture cool almost completely.
4. Beat the egg whites with the salt until stiff, and quickly but gently fold them into the chocolate mixture.
5. Spoon the mousse into the baked tart shell and refrigerate for at least 3 hours.
6. Garnish as desired with chocolate curls.
7. Keep chilled until ready to serve.