Mousse au Chocolat

8 oz semisweet chocolate (8 1-oz squares or 2/3 of a 12 oz bag of morsels)

½ c sugar
2 eggs, separated
6 T (¾ stick) butter, softened
2 cups heavy cream, whipped

Melt chocolate over hot water or in 200 degree oven or in microwave.

Mix the sugar with ¼ c water in a saucepan and bring to a boil. Boil 3-4
minutes.

Beat the egg yolks, gradually adding the above syrup in a narrow stream.
Beat 5-6 minutes until thick and creamy. Add softened butter and beat
thoroughly. Stir in melted chocolate.

In a clean bowl with clean utensils, beat egg whites until stiff and shiny.
Add to the chocolate mixture and beat in with a wire whisk. Don’t over-
blend. Fold in the whipped cream. Again, don’t over-blend. Pour into a large
serving bowl and chill.