Chocolate mousse cloud pie

1. In a small pot, melt chocolate over very low heat; remove from heat.

2. In a medium bowl, beat egg yolks with agave for 1 minute with a hand blender.

3. In a large bowl, beat egg whites with a handheld blender until stiff peaks form.

4. Stir egg yolk mixture into pot of warm chocolate.

5. Mix chocolate and yolks until combined; mixture will be slightly thickened, shiny and beautiful.

6. Stir salt into chocolate mixture.

7. Transfer mousse into cooled Pie Crust (page 79 The Gluten-Free Almond Flour Cookbook)

8. Refrigerate for 3 hours

9. Serve