Chocolate mousse

1. Melt chocolate either over the stove or in the microwave
Set aside to cool slightly
Beat egg white until soft peaks form. Gradually add Natvia and salt and beat until the egg whites form stiff peaks (a la pavlova style)
Gradually add ⅓ of the egg white mixture to the chocolate. No need to be gentle, it is simply to introduce the egg white to the chocolate
Blend well until no lumps can be seen of egg white
Gradually fold in the remaining ⅔ of egg whites, folding gently to incorporate the air in the mixture
Put in the firdge to set for a minimum of 2 hours, or overnight
Tips and Tricks
Cook it awesome!
The recipe can be doubled, triped and so on