A simple, soft chocolate mousse.
Slowly melt the chocolate. Beat with the butter in a large bowl.
Using an electric mixer, whisk the egg whites until frothy. Add
Stir half the meringue mixture into the chocolate and butter mixture. Fold in the remaining meringue mixture with a large wooden spoon, working from the outside to the middle. Work calmly and slowly. There is no need to worry about the mousse setting because the butter keeps it soft. Pour into 1 large soufflé dish or individual ones and refrigerate.
© 1993 Chantal Coady. All rights reserved.