Mousse au Chocolate

This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!

Ingredients:

• 6 oz. Bittersweet Chocolate
• 6 oz. Milk Chocolate
• 1 pint Heavy Whipping Cream
• 1 Tb Cointreau
• 4 Eggs, separated

1. In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2. Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3. Place egg yolks into mixing bowl and beat until pale.
4. While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5. Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6. Gently fold whipped cream into chocolate mixture in 3 small batches.
7. In a well chilled mixing bowl, beat egg whites until stiff.
8. Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9. Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)

Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.