Chocolate MousseStock Yard Restaurant Recipe
6 ounces semi-sweet chocolate
1 1/2 cups heavy whipping cream
3 egg whites
2 tablespoons sugar
Melt the chocolate in a double boiler over hot but not boiling water until smooth. Remove from the heat. In a medium bowl beat the whipping cream and set it aside.
Beat egg whites until soft peaks form and gradually add sugar, beating until stiff peaks form. Add 1/4 of the whipping cream to the melted chocolate and beat well. Add the egg whites and remaining whipping cream. Fold gently for two minutes.