Melt chocolate in metal bowl over simmering water. Cook sugar to soft ball stage. Beat egg whites to stiff peak stage add slowly, cooked sugar beating continuously. Add 1/3 of meringue to melted chocolate. Beat vigorously with whisk (will look strange but keep beating). Beat in another 1/3 of meringue. Beat in last portion. Whip cream and fold in one third. Chill mousse to room temperature. Once cold fold in remaining cream. Refrigerate at least 4 hours.
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Cajun Country -- New Iberia, Louisiana