Genuine French Mousse Au Chocolate
5 egg whites (room temperature)
3 tsp. cream of tartar
1 cup sugar
5 egg yolks
1/8 tsp. salt
2 tsp. lemon juice
4 squares unsweetened chocolate, melted and cooled
1 2/3 cup cream.
In a large bowl, with high speed mixer, beat egg whites with cream of tartar until soft peaks form whenbeater is slowly raised. Gradually add 1/4 cup sugar, two tablespoons at a time, beating well after eachadditional continue to beat until stiff peaks form. In small bowl (with same beater) beat egg yolks with saltuntil thick and lemon colored. Gradually add remaining sugar, beating well after each addition. Graduallybeat in lemon juice, melted chocolate and 1 2/3 cup cream until mixture is smooth and thickened. Beatremaining cream until stiff. Fold with chocolate mixture into egg whites. Gently turn into a 2 qt. servingdish, spreading evenly. Refrigerate 24 hours.
Serve by decorating with additional whipping cream, if desired.