Place chocolate and butter in a saucepan, and allow to melt over low
heat.
Remove pan from heat and stir in egg yolks until chocolate lightly
thickens. Pour into large mixing bowl.
Beat egg whites until stiff.
Fold half of the whites into chocolate with a whisk. Add remaining
whites and fold in with a rubber spatula.
Pour mousse into serving bowl or individual glasses. Refrigerate for 2
hours to set.
Serve cold.
To make a chocolate souffle which will serve 4 to 6 people, pour
mousse into a buttered and sugared 4 c souffle mold. Bake for 5
minutes in a preheated 475?F oven, then reduce heat to 425?F and
bake another 5 to 7 minutes. Sprinkle with powdered sugar and serve
immediately.
Recipe by Le Cordon Bleu de Paris via Richard Grausman