Chocolate Mousse

Some people may feel this is an old fashion dessert but I really love the chocolaty flavor. You can enliven it up with the addition of rum, bourbon or cognac-not all three. I garnish the mousse with lightly sweetened whipped cream.

I like to serve it in the bone china cups my Mother and Grandmother collected. Any small ceramic or glass bowl of about a 5-ounce portion will work. Do not fill to the rim, leave space for the whipped cream. Fresh raspberries in season would be a nice embellishment.

6 servings

1 cup cream
8 ounces chocolate, chopped. I prefer semi-sweet instead of bittersweet.
2 egg yolks
2 tablespoons rum, bourbon or cognac-optional
2 egg whites
2 tablespoons sugar
pinch salt

Heat cream to a boil and immediately pour over the chopped chocolate. Whisk until smooth.

If the chocolate does not melt completely, boil water in a pot, take it off the heat and place the bowl of chocolate over the steaming water and continue whisking until melted. Do not overheat the chocolate as this will turn it grainy.

In an electric mixer add the salt to the egg whites and beat until frothy. Slowly add the sugar and beat to stiff peaks.

Whisk the yolks into the chocolate.

Fold in the beaten egg whites into the chocolate in 3 stages. Pour into cups or glasses. Chill and serve with lightly sweetened whipped cream.