->Chocolate Mousse 05 <-

4 squares (1 ounce each) semisweet chocolate, cut into pieces

3 eggs, separated

1 tsp. vanilla

3/4 tsp cream of tartar

1/3 to 1/2 cup sugar

1 cup chilled whipping cream

Heat chocolate in heavy 2-quart 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 in 2 1/2 quart bowl 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 chilled 1 1/2-quart bowl until stiff. Fold

into chocolate meringue. Spoon into dessert dishes. Refrigerate

2 hrs. but no longer than

48 hours.

Top each serving with Sweetened Whipped Cream and grated chocolate

if desired. Refrigerate any remaining desserts immediately.

8 servings (about 1/2 cup each)

265 calories per serving

Brandy Chocolate Mousse: Fold in 2 tbsps brandy with the whipped

cream.