Blue Bayou's Chocolate Mousse


12 oz. bittersweet chocolate
4 oz. unsalted butter
5 oz. egg whites
2 oz. sugar
3 1/2 cups of heavy cream


In a double boiler combine chocolate and butter, stirring until melted.
Whip cream and supgar until light and fluffy; set aside. Beat egg whites at
high speed until soft peaks form. Using a wire whisk combine egg whites
with the melted chocolate and then with the whipped cream. Cover and
refrigerate overnight.

Yield: 8 cups.

Source: City Hall