Recipe Book

Directions

1. Process chocolate in a food processor until finely grated.
2. Heat cream in a saucepan until just below boiling point.
3. Gradually pour cream over chocolate while processor is still running until smooth.
4. Transfer mixture to 2 large bowls.
5. Beat egg whites in a small bowl until soft peaks form, gradually adding sugar.
6. Fold egg whites through the chocolate mixture in separate bowls.
7. Whip extra cream until soft peaks form, then folk through chocolate mixture.
8. Pour mousse into serving glasses then refridgerate for at least 3 hours before serving.