Wednesday, August 5, 2015

Chocolate Mousse

makes 8 servings

6 ounces bittersweet chocolate
5 eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1 cup whipping cream

Place the chocolate in a microwavable bowl and microwave on medium for two minutes or until melted; let cool. Beat the egg yolks and stir them into the chocolate. Add the vanilla. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Gradually add the sugar and continue beating until stiff. Whip the cream until stiff. Fold the egg white meringue and the whipped cream into the chocolate mixture. Spoon into glasses and chill. If desired, cover and freeze; let thaw 10 minutes before serving.

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