Easy Chocolate Mousse

recipe by Maureen Carlson

adapted by Kathy and Jeff Lindenbaum

serves 6

4 eggs, separated

6 ounces dark chocolate with high cocoa solids (70% or more)

1 teaspoon vanilla

1/4 cup organic sugar or to taste

1/2 cup half and half, heated to simmer

2 tablespoons Grand Marnier

Beat egg whites to stiff peaks.

Chop chocolate. Place in food processor or blender, add vanilla, sugar and hot cream and blend until smooth. Add Grand Marnier. Blending will cool the chocolate somewhat. Cool some more and mix in the egg yolks.

Fold the chocolate mixture into the egg whites by hand until smooth. Spoon into serving cups, and chill for a couple of hours. Dessert spoons sit straight up in the cup!

This is lighter than many mousse recipes because its volume is producedby egg whites rather than the whipping cream often used. But it is still very rich. Use good chocolate - the quality shows through. You may also want to add a decorative topping like chocolate shavings or whipped cream.