Whenever my old friends Jacques and Michelle come to dinner there can be only one dessert—Mouse Au Chocolat. This classic French dish is one of my favorites, and it is very easy to make. You must use excellent dark chocolate; my favorites are Swiss or Belgian, 65% cocoa. Melt 120 grams in a bowl over a pot of boiling water, stir constantly until melted, remove from the flame, then add one stick of butter and let it melt in the hot chocolate. When the mix is lukewarm add 3 egg yokes, stir energetically and then let it sit.

You can add a few teaspoons of cognac at this point, if you like your desserts to do more than warm the palette. In a separate bowl mix 3 egg whites to a firm consistency, add 20 grams of powdered sugar, then combine the two bowls carefully. Do not mix forcefully or you will lose the granular consistency that makes the mouse special. Make the day before use for best results. It will keep; actually it will improve, for days.

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