This recipe originated in an attempt to make a dairy-free chocolate mousse for an allergy-ridden guest. The technique is quick, practically foolproof, and decadant beyond expectation, so it's become a keeper. When I need an impressive dessert quickly (and it scales well!) or am just craving the most effective of chocolate fixes, I turn to this dessert. You can serve in anything from champagne flutes to cute little teacups, but around here, we use our oversized ice cream bowls appropriately labeled "chocolate". <br />A word on ingredients: <br />NOTE it contains raw eggs, so do not feed to the immune-deficient, and please use best quality (from the Farmer's Market is best--they're so creamy!). Also, the chocolate is center-stage, so quality is important there too! I typically use 60% Valhrona or Jacques Torres pastilles, but I imagine a good milk chocolate would work as well (I've even used a combination of Unsweetened and agave, so if you have odds and ends, fret not). - nishis

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