4 ounces bittersweet chocolate, coarsely chopped
12 ounces cold heavy cream
3 large egg whites
1 Tbsp sugar
Place chocolate in a large bowl (glass or metal) and set over a pot of water at a low simmer (double boiler). Simmering water should not touch bowl. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature.
With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the double boiler and using a whisk, fold (http://www.wikihow.com/Fold-(Baking) in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Top with whipped cream and berries as desired.
Makes 6 servings
Serving size: ½ cup
329kcal, 4g protein, 29g fat (14g saturated, 6.5g monounsaturated, 1g polyunsaturated), 12g carbohydrate, 50mg sodium, 3g fiber
High in saturated fat, but incredibly delicious!!! Enjoy in moderation.