This mousse might taste grainy from the sugar if it is not allowed to set long enough before serving or if it has been undermixed. Four hours is usually sufficient; overnight is always long enough. So allow enough time in advance!

4 squares chocolate
3/4 c. sugar
1/4 c. water
5 eggs, separated
1 tsp. vanilla extract or 1 tbsp. cognac

Combine chocolate, sugar and water in double boiler. Heat until melted, stirring occasionally.

Add the egg yolks, one at a time, while the double boiler is still over the heat, beating thoroughly after each addition. Remove from heat and let cool.

Beat egg whites until stiff but not dry. Stir 1/4 to 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites.

Spoon into a bowl or individual serving dishes and refrigerate for twelve hours.