Dark Chocolate Mousse #13 Recipe

+ Directions : Notes: Keys to success here are the gradual cooling of the chocolate as various ingredients are added, the texture of the egg whites and your folding technique; if the whites are too stiff you will tend to overfold to incorporate them. If necessary live with a few flecks of white rather than risk loss of loft.

In medium bowl over medium saucepan 1/4 full of simmering water, melt chocolate.

While chocolate is melting, cut butter in small chunks and separate eggs: whites in mixer bowl, yolks in a small bowl.

Whisk chocolate to smooth. Remove bowl and saucepan from heat, add butter and whisk till all lumps are melted.

Remove bowl from saucepan and whisk in egg yolks one at a time till smooth.

Use mixer to beat egg whites, adding sugar slowly as they reach soft-peak stage. Stop when they are stiff but not dry.

Scrape chocolate mixture into large bowl, and fold in egg whites 1/3 at a time.

In mixer bowl whip heavy cream till stiff. Fold into mousse. Refrigerate; about 2 hours to use as torte filling or at least 4 hours to set (best set overnight). About keeping: Will keep, refrigerated, up to a week. Yield: 5 cups mousse