- 2 tablespoons butter
- 4 ounces chocolate, chopped
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 cup cream
- Fill a saucepan halfway with water and put over high heat.
- Find a bowl that sits comfortably in the pot so the bottom just touches the water.
- When the water comes to a boil, lower the heat so it bubbles.
- Put the butter and chocolate in the bowl and set it in the saucepan to rig a double boiler.
- Cook, stirring occasionally, until the chocolate is almost completely melted.
- Remove it from the heat and stir the mixture until it's completely smooth.
- Cool, then whisk in the egg yolks and the vanilla.
- Put the egg whites and 2 tablespoons of the sugar in a bowl and beat until the mixture holds stiff peaks, 30 to 45 seconds.
- Wash the beaters; put the cream and the remaining 2 tablespoons sugar in a separate, bowl and beat with the electric mixer until the cream holds soft peaks, 20 to 30 seconds.
- Stir a couple of spoonfuls of the egg whites into the chocolate mixture, then fold in the remaining whites.
- Fold in the cream just enough so that there are no streaks of white, then refrigerate until chilled.
- Eat within a day; to serve, transfer the mousse to a serving bowl or individual cups.