5 egg whites
7 ounces milk chocolate
7 ounces dark chocolate
1 pint heavy whipping cream, whipped
Melt chocolate in double boiler. Beat egg whites until stiff. Pour melted chocolate slowly into egg whites, stirring gently with whip until blended. Add whipped cream, about a cup at a time, stirring until blended. Refrigerate at least two hours, but no longer than 24. Once the mousse has been spooned out of the bowl, it must all be eaten, so if you intend to only serve part of it, refrigerate in separate bowls. You shouldn’t have trouble getting the entire batch eaten though! YUM!
Forget love - I'd rather fall in chocolate! ~Sandra J. Dykes
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