Chocolate Mousse With Whipped Cream
|Dark chocolate||8 Ounce|
|Eggs||4 , separated|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Melt the chocolate in a double boiler over a low heat and add the sugar and water, stirring often.
Remove the sauce from the heat and allow to cool.
Beat the egg yolks and add them, little by little, to the cool sauce.
Beat the egg whites to a stiff-peak consistency and fold, with the whipped cream and vanilla, into the chocolate mixture.
Pour the mixture into individual dessert bowls or one large, pretty bowl and refrigerate for 4-12 hours.
The mousse will set firm.