Chocolate Mousse

Chocolate Mousse

2 oz each bitter, bittersweet and semisweet chocolate, chopped

2 teaspoons of unsalted butter
1 cup of heavy cream
1/2 cup sugar
4 egg yolks, lightly beaten
4 egg whites (at room temperature)
1 tablespoon orange liqueur
1 tablespoon Godiva chocolate liqueur
1 tablespoon vanilla

1. Melt the chocolate with the butter and half the cream. (Microwave is fine. Reduce to 30% and use 10 second bursts.)

2. Lightly beat the eggs yolks in a heatproof bowl or measuring cup.

3. Slowly add 1/3 of the hot chocolate mixture to the yolks, beating constantly.

4. Add this mixture back into the remaining chocolate/butter/cream mixture.

5. Add the rest of the cream, the liqueurs and vanilla.  Let cool.

6.  Whip the egg whites until foamy and then slowly add the sugar until the whites are slightly firmer than soft peaks.  Fold the whites into the chocolate. (see youtube.com for instructions on how to fold egg whites into something)

7. Either place the mousse into a serving bowl or separate into dessert dishes (Shorter set up time!) and cover with plastic wrap.  Let set for at least 6 hours or, even better, overnight.

Makes up to 12 servings