Chocolate Mousse
12 ounces bittersweet chocolate
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
2 teaspoon vanilla
3 eggs, separated
2 cups heavy cream, whipped
Chop & melt chocolate in the double boiler over hot, not boiling water. In a separate bowl, beat the cream cheese, sugar, salt, and vanilla extract together until very creamy. Beat in the egg yolks then the melted chocolate. Beat egg whites in a separate bowl until stiff but not dry. Fold into the chocolate mixture then fold in
the whipped cream. Pour the mixture into serving glasses and chill about 3 hours. Serve with whipped cream and chocolate curls. Mousse can also be put into a prepared pie shell and frozen for a cold dessert.
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