Chocolate Mousse

1. 1

   Heat chocolate in heavy saucepan over low heat, stirring occasionally until chocolate is melted.

2. 2

   Remove from heat.

3. 3

   Beat egg yolks slightly; stir with vanilla into melted chocolate.

4. 4

   Beat egg whites and cream of tartar in 2 1/2 qt. bowl until foamy. Beat in sugar, 1 tbsp. at a time.

5. 5

   Continue beating until stiff and glossy.

6. 6

   Stir about 1/4 of the meringue into chocolate mixture.

7. 7

   Fold into remaining meringue.

8. 8

   Beat whipping cream in chilled small bowl until stiff.

9. 9

   Fold into chocolate mixture. Spoon into dessert dish.

10. 10

    Refrigerate at least 2 hours.

11. 11

    Top each serving with additional sweetened whipped cream and grated chocolate if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.