Mousse Au Chocolat

1. 1

   Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth.

2. 2

   Remove from heat and whisk in egg yolks until blended.

3. 3

   Immediately transfer to mixing bowl.

4. 4

   Beat egg whites and cream of tartar in second mixing bowl until very stiff.

5. 5

   Using wire whisk, fold half the egg whites into chocolate mixture.

6. 6

   Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.

7. 7

   Transfer mousse to serving bowl or individual stemmed glasses.

8. 8

   Refrigerate covered until set, about 3 hours.

9. 9

   Serve cold, garnished with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.