Steps:
- In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.
- Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.
- In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.
- Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.
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