Bittersweet Chocolate Mousse

A deliciously easy way to end dinner! I would have a picture, but you know how it is with lots of delicious recipes. They tend to get inhaled before I have the chance. Make sure you use really good chocolate for this recipe, it makes a difference.

6 oz bittersweet chocolate, chopped
1 cup whipping cream
3 egg whites
pinch of salt
2 tbsp sugar

garnish-chocolate curls, fresh raspberries, mint leaves, whipped cream

Melt chocolate in a double boiler over hot, not boiling, water until smooth. Set aside.

In a bowl with an electric mixer, beat the whipped cream until stiff peaks form. Set aside. In a separate bowl, beat the egg whites and salt until soft peaks form. Add the sugar, and continue beating until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate. Fold the chocolate mixture into the egg whites until combined, and then fold in the remaining whipped cream. Spoon into small serving dishes. Cover and chill in the fridge up to 6 hours.

Makes 4-6 servings.