Chocolate Mousse5 1/4 ounces of bittersweet chocolate, coarsely chopped
14 ounces cold, heavy cream
3 large egg whites
1 ounce sugar
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer.
Stir chocolate until melted. Turn off heat and let stand.
With a mixer, whip eggs to soft peaks.
Gradually add the sugar and continue whipping until firm.
Transform to a different bowl and beat cream in the mixer bowl until soft peaks form.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites.
When the egg whites are almost completely incorporated, fold in the whipped cream.
Cover the mousse and refrigerate for an hour or until set.
Serve in goblets topped with more whipped cream, berries and/or shaved chocolate.
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