Chocolate Mousse



  1. Fill a saucepan halfway with water and put over high heat.
  2. Find a bowl that sits comfortably in the pot so the bottom just touches the water.
  3. When the water comes to a boil, lower the heat so it bubbles.
  4. Put the butter and chocolate in the bowl and set it in the saucepan to rig a double boiler.
  5. Cook, stirring occasionally, until the chocolate is almost completely melted.
  6. Remove it from the heat and stir the mixture until it's completely smooth.
  7. Cool, then whisk in the egg yolks and the vanilla.
  8. 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.
  9. 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.
  10. Stir a couple of spoonfuls of the egg whites into the chocolate mixture, then fold in the remaining whites.
  11. Fold in the cream just enough so that there are no streaks of white, then refrigerate until chilled.
  12. Eat within a day; to serve, transfer the mousse to a serving bowl or individual cups.