Chocolate Mousse

Caution: 

This recipe uses raw eggs. If you trust your egg source, this is a fluffy melt-in-your-mouth heavenly dessert!

CHOCOLATE MOUSSE

4 oz. Ghirardelli chocolate, semi-sweet

2 tablespoons butter

2 large eggs or 3 small eggs

1/2 tsp. cream of tartar

1/4 cup sugar

1/2 cup cream

1 1/2 tablespoons sugar

1/2 tsp. vanilla extract

Separate the egg whites and yolks into bowls. Chill a bowl for the cream which should be very cold. 

Melt the chocolate and butter slowly in a mixing bowl over simmering water and stir to a creamy texture. 

Remove from heat and allow to cool slightly before adding egg yolks one at a time.

 Incorporate well after each egg yolk using a wire whisk. 

Set the chocolate mixture aside while you work quickly with the egg whites and the cream.

Beat the egg whites until foamy. Add the cream of tartar and slowly add the 1/4 cup of sugar while mixing. Continue beating until the egg whites reach the stiff peak stage. Set aside.

Beat the heavy cream in the chilled bowl until it begins to foam and get thicker. Add the 1 1/2 tablespoons of sugar and the vanilla. Continue to whip the cream until it holds soft peaks.

Gently fold the egg whites into the chocolate mixture. This will keep it fluffy and lighten the color. 

Then, very delicately, fold in the whipped cream.

FINISHED! Now, divide into individual serving cups. Chill. Makes 4 servings.