Chocolate Mousse

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 3 squares (3 ounces) semisweet chocolate, coarsely chopped
• 2 beaten egg yolks
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar
• 1/2 cup whipping cream
• Whipped cream (optional)
• Chocolate curls or grated chocolate (optional)

Instructions

1. In a small heavy saucepan combine the 1/4 cup sugar and the water. Cook and stir over medium-low heat till sugar dissolves. Add chocolate; cook and stir over low heat till chocolate melts. Gradually stir the chocolate mixture into beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Cool to lukewarm, stirring occasionally.
2. In a bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating till stiff peaks form (tips stand straight). Pour the lukewarm chocolate mixture over beaten egg whites; fold in gently.
3. Beat the 1/2 cup whipping cream till soft peaks form; fold whipped cream into the chocolate and egg white mixture. Spoon into dessert dishes. Cover and chill for 4 to 24 hours before serving. Garnish with whipped cream and chocolate curls or grated chocolate, if desired.
4. Microwave directions: In a 2-cup measure microwave the 1/4 cup sugar and the water, uncovered, on 100% power (high) for 1 to 2 minutes or till sugar dissolves. Stir in chocolate. Cook, uncovered, on high for 1 1/2 to 2 1/2 minutes more or till chocolate melts. Stir; cook for 30 to 60 seconds more or till the mixture is smooth. Place beaten yolks in a small bowl. Stir in the chocolate mixture. Cook, uncovered, on high for 30 to 60 seconds or just till mixture bubbles. Cool to lukewarm. Continue as above.
5. Mocha Mousse: Prepare as above, except add 1 teaspoon instant coffee crystals to the sugar-water mixture before cooking.
6. Mint-Chocolate Mousse: Prepare as above, except stir 1 tablespoon creme de menthe or a few drops mint extract into the 1/2 cup whipping cream before whipping.