Laurence and Cindy Hillman know how to entertain! Their Chocolate Mousse is an absolutely dream, not to mention the richest tasting mousse on the planet. It's no wonder their dinners are legendary!

Make mousse 24 to 36 hours before serving.

Add cream of tartar to egg whites. Mix until soft peaks form.

Gradually add 3/4 cups of sugar, two tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form.

Beat 1 1/3 cups of heavy cream until stiff.

In small bowl with electric mixer, at high speed, beat egg yolks and salt until thick and lemon-colored.

Gradually beat remaining 1/4 cup of sugar into the egg yolks, beating well after each addition.

Gradually add lemon juice and 1/3 cup heavy cream, then add the chocolate (slowly or it will turn into batter...). Beat until mixture is smooth and thickened.

With wire whisk and using an under-and-over motion, gently fold chocolate mixture into egg whites and then both into the whipped cream.

Pour into bowl and refrigerate for 24-36 hours.