5 1/4 ounces
semi-sweet chocolate chips (I used Ghirardelli)
14 ounces cold heavy cream
3 large egg whites
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional
Place chocolate in a large bowl set over a double boiler at a low
simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the heavy cream in a chilled bowl until it forms soft peaks.
(Don't overdo it or the cream will become lumpy and butter-like.)
Set aside and hold at room temperature.
With a mixer, whip egg in a chilled bowl to soft peaks. Gradually
add the sugar and continue whipping until firm.
Remove the chocolate from the double boiler and, using a whisk,
fold in the egg whites all at once. When the whites are almost completely
incorporated, fold in the whipped cream. Cover the mousse and refrigerate
for approximately 1 hour or until set. Serve in goblets topped with more
whipped cream and shaved chocolate, if desired.