Ingredients:

• • • 5 1/4 ounces bittersweet chocolate, coarsely chopped
    • 14 ounces cold heavy cream
    • 3 large egg whites
    • 1-ounce sugar
    • 1 serving sized cups

Instructions:

• • Place chocolate in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let sit.
  • Beat the cream until it forms soft peaks. Set aside at room temperature.
  • Whip egg whites to soft peaks. Gradually add the sugar and continue whipping until firm. (Tip : flip the bowl upside down and if the egg white mixture doesn’t fall out it’s ready).
  • Remove the chocolate from the double boiler , fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream.
  • Cover the mousse and refrigerate for approximately 1 hour or until set.
  • Serve in 1 serving sized cups topped with more whipped cream and shaved chocolate, if desired.