Chocolate Mousse

I made this chocolate mousse as part of my Disney Dinner and Movie Night for "The Princess and the Frog." Although it seems easy with only four ingredients, it's actually quite tricky to master the technique and texture of this delightful dessert. If you make it, let me know how yours turned out in the comments!
 
Makes about 6 servings

Ingredients:

-  4oz. quality unsweetened chocolate
-  4 egg whites
-  1 cup heavy cream
-  3/4 cup powdered sugar

Instructions:

- Melt chocolate in a double boiler over low heat
- Let cool to 110 degrees on a candy thermometer
- Separately, beat egg whites into stiff peaks (about 1 min with an electric mixer)
- Separately, beat the cream until froth (about 1 min with an electric mixer). Add the sugar and continue beating until soft peaks form; do not over beat
- Gently fold the cream mixture into the egg whites.
- Then add the cooled chocolate (heat to 110 degrees if it has cooled below that temperature), and quickly fold it in until well blended.
- Spoon into a serving bowl or individual ramekins.
- Refrigerate at least 2 hours before serving
- Serve as-is or topped with Chantilly Cream

My Retro Notes:

• I must have let my chocolate cool below 110 degrees, b/c the final product had little morsels of chocolate instead of being completely smooth. Still super yummy, just not quite the right texture.
  
• I didn't have 6 ramekins, but would absolutely buy some for next time. I think individual servings are easier to eat and plate.
  
• I didn't serve with Chantilly Cream, but would absolutely next time. It wouldn't make the dish, but would be a cherry on top.

Source: Chef Paul Prudhomme's Louisiana Kitchen