Shelly's Recipe

CHOCOLATE MOUSSE

Category: Mousse

4 (1 oz) squares semi-sweet chocolate, cut into pieces
3 eggs, separated
1 tsp vanilla
3/4 tsp cream of tartar
1/3 – 1/2 cup sugar
1 cup chilled whipping cream

Heat chocolate in a saucepan over low heat, stirring occasionally, until melted; remove from heat. Beat egg yolks slightly; stir yolks and vanilla into chocolate. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tbsp at a time, continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue. Beat whipping cream in a chilled bowl until stiff. Fold into chocolate meringue mixture. Spoon into dessert dishes. Refrigerate at least 2 hours but no longer than 48 hours. Top servings with sweetened whipped cream and grated chocolate. Refrigerate any remaining desserts immediately. Serves 4

Note: Substitute the vanilla extract for 1/8 cup Malibu rum.