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Dark Chocolate Mousse




Source of Recipe


Internet


List of Ingredients




8 oz. dark chocolate
1/4 lb. butter, cut in small pieces
3 egg yolks
3 egg whites
¼ cup sugar


Recipe



Melt chocolate in top of double boiler.
Divide chocolate in half, placing chocolate in pastry bag to cool slightly.
Working with the chocolate left in the pan, add the butter and whisk to melt with the chocolate.
Remove pan from the heat, add egg yolks and whisk in.
Place pan in refrigerator until mixture is lukewarm.
Meanwhile, use the pastry bag to draw hearts, zig-zags or any design on wax paper. Place in refrigerator to cool.
By now, the chocolate mixture is lukewarm and can be taken out of the fridge.
Beat egg whites and gradually add sugar until egg whites stand in stiff peaks. Gently fold the eggs whites into the cooled chocolate mixture.
Spoon into martini glasses.
Refrigerate until ready to serve.
Just before serving, remove from refrigerator and let them rest about fifteen minutes. Serve topped with real whipped cream and your chocolate hearts on top.