Angel Mousse

1. 1

   Put chocolate morsels in double boiler over boiling water. Stir until melted.

2. 2

   Separate eggs and whip whites stiff and yolks slightly.

3. 3

   Take chocolate mixture off stove and add yolks of eggs, beaten and return to double boiler for 5 minutes.

4. 4

   Take off the stove; fold in small amounts of whipped cream and egg whites until well blended.

5. 5

   Break 1/2 of angel cake in bite-size pieces; place in bottom of 8 x 8-inch pan.

6. 6

   Pour chocolate mixture over all. Chill several hours or overnight.

7. 7

   Sprinkle with grated chocolate and cut in 9 pieces.

No additional tips available.