(Sorry - you have to be able to read both French and English for this version of the recipe. Check out the recipes linked to above if you want an English-only version.)
Thanks to Caitilin W. for the photo!
If you can't get a hold of the Nestle Dessert Noir chocolate, apparently, it contains about 52% cacao.
And thanks to my friend Sara S. for this extra info on how to fold in the egg whites successfully.
In the recipe above, when you get to adding the egg whites to the yolk/chocolate and add then carefully fold in 1/3 of the beaten egg whites to the chocolate mixture. You then gradually add the remaining egg whites, carefully folding in using a figure eight movement to mix in all the chocolate without losing the air incorporated in the whites (since that's the whole greatness of mousse). Allow the mousse to set in the fridge (covered) for at least 3 hours before serving (Sara's tip is to allow it to set overnight if possible) and she says the secret is in the fold. If you have a large spooned spatula type utensil, those work great (like the Pampered Chef kind).
Here is a nice video on folding (my phobia, but it does not look that hard):
