Real French Chocolate Mousse :)

Chocolate mousse was, hands down, my favorite food discovery on my mission, and this is my favorite recipe, given to me by the most wonderful old French couple in Blois. So easy! Less creamy than others but oh so good. Try it out!

Ingredients:
4 oz. dark bittersweet or semisweet baking chocolate (my personal favorite that I've found here is Baker's Semisweet baking squares, let me know if you know of a better one!)
3 Eggs
1 pinch of salt
1 1/2 t. sugar (optional)

Melt the chocolate
I usually do this by breaking it into pieces and putting it on a pan or plate over boiling water
Meanwhile, separate the eggs--whites in a small bowl, yolks in a bigger one.
Add the salt to the whites and beat until they form peaks. The more stiff they are, the better. (Then add the sugar, if you're using it, and beat well) 
After the chocolate has melted and cooled a bit, add it to the egg yolks and mix until smooth.
Add 1/4 of the egg whites to the chocolate and mix to lighten it, then add the rest of the egg whites and fold gently into the chocolate until mixed. The less you can mix it, the better so it keeps the mousse-y consistency (that's the technical term, ps...)
Put the mousse into individual bowls and put in the refrigerator to set for at least 3 hours.
Waiting's the hardest part!

Then, eat.
And try not to cry with joy.
And remember to say thank you for the French people in your prayers :)