Chocolate Mousse

1. 1

   In top of double boiler, combine water, brandy, gelatin, 1/2 cup sugar and chocolate.

2. 2

   Heat until mixture is smooth and well blended.

3. 3

   Remove from heat and allow mixture to cool until it mounds with a spoon (stir frequently with a wire whisk).

4. 4

   While chocolate mixture is cooking, beat egg whites until soft peaks form.

5. 5

   Add cream of tartar and gradually beat in 1/2 cup sugar, beat until stiff peaks form; set aside.

* Per serving · 4 servings · Values may vary.

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