Instructions: Sprinkle gelatin over the water in a cup and leave for 5 minutes to turn spongy. Put cup in a bowl of hot water and let gelatin dissolve. Carefully melt chocolate in a double boiler. Whip cream until it forms soft peaks. Stir a large spoonful of cream into chocolate. Add gelatin, lime juice and rind and fold in remaining cream. Whisk egg whites with salt until they form soft peaks. Add sugar and whisk for 30 seconds more. Fold a large spoonful of egg whites into the chocolate; then fold in remaining whites.

Either leave mixture in bowl or spoon it into 6 ramekins, and chill for 4-6 hours. To serve, leave mousse in ramekins or spoon into tuile cookie baskets or into goblets. Mousse keeps 2 days in the refrigerator.

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