Creamy Chocolate Mousse
|Plain chocolate||4 Ounce|
|Whipping cream||1⁄2 Pint|
Chop chocolate roughly, put into top of double saucepan; stir over hot water until melted.
Remove from heat, cool a little, then blend in egg-yolks, one at a time.
Beat until mixture is smooth and thick.
Fold in whipped cream, brandy, then stiffly beaten egg-whites.
Spoon into individual serving dishes, refrigerate until firm.