Death By Chocolate Mousse

Death By Chocolate Mousse
http://forums.somd.com/archive/index.php/t-19922.html

6 ounces semisweet chocolate, break into 1/2 ounce pieces
1-1/2 cups HEAVY cream
3 egg whites
2 tablespoons sugar

Chill two glass mixing bowls at least 30 minutes in a freezer

Melt chocolate in top half of a double boiler set on a low to medium boil. Careful not to let any serious steam get into the chocolate or it will set it early. Once it is melted, put it aside to let it cool to room temperature.

Take one mixing bowl out and place the cream in it. Whisk on high speed until peaks form, about 1 minute. Set aside a few minutes until needed

Take other bowl out and add egg whites. Whisk until soft peaks form about 3 minutes. Add sugar and continue to whisk until stiff peaks form, about 2 to 2-1/2 more minutes.

Add roughly 1/4 of cream mixture to the melted chocolate, and whisk quickly until blended. Then add this to the egg whites. Now add the remaining cream mixture and FOLD GENTLY together until thoroughly blended.

Spoon into serving dishes and refrigerate a MINIMUM of 2 hours.