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  • 5 1/4 ounces semi-sweet chocolate chips (I used Ghirardelli) 
  • 14 ounces cold heavy cream
  • 3 large egg whites
  • 1-ounce sugar
  • 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.



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