Chocolate Mousse Recipe

The mousse has set for a while. It is yumm but has a definite coco taste. For me, it is a bit to coco but I like it. I think it is a little like getting use to dark chocolate when you are use to milk chocolate. I think after the first time you make it, you can figure out how to adjust the amount of chocolate you use. The secret is to balance the chocolate, the egg whites, and the heavy cream.

The recipe is:
Chocolate Mousse
8 oz semi sweet chocolate
4 Tbl unsalted butter
1 tsp vanilla
4 lg eggs separated
1/2 tsp cream of tarter
2 Tbl sugar
3/4 cup heavy cream

Melt chocolate & butter in double boiler.
Stir in salt and vanilla.
Whisk in yolks one at a time.
Cool 5 minutes.
Beat egg whites with cream of tarter until soft peaks began to form. Add sugar and beat until firm.
Whisk 1/4 in chocolate. Fold in the rest.
Whip cream until firm. Fold in chocolate.
Refrigerate at least two hours to let flavor set.
Top with whip cream
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