Chocolate Mousse

4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated
1/4 C Heavy Cream
4 T Sugar, seperated
1t Vanilla

Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.

Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Chill. Serves 6

Notes: The eggs are raw, so use pasteurized if you can find them. You can get away with using Just Whites (like Egg Beaters, but just whites) and skip the yolks if you want. Either way works well. Also, the mousse will set faster in individual servings, so you can have it ready to eat in just 2 hours that way. It is also good spread in a graham cracker crust and topped with whipped cream.