French Chocolate Mousse
- 8 oz bittersweet chocolate, broken into pieces
- 2 tsp non-alcohol vanilla extract
- 8 Tbsp unsalted butter
- 8 large egg yolks
- 5 large egg whites
Place chocolate, butter and vanilla in the top of a double boiler over simmering water. When chocolate has melted, stir until completely smooth.
Combine the egg yolks in a large bowl and beat until smooth. Mix in the chocolate while still lukewarm.
Place the egg whites in a large bowl and beat until stiff but not dry.
Add one third of the whites to the chocolate mixture and fold in to lighten. Pour the rest of the whites in the bowl and carefully combine with a spatula until no streaks of white are visible.
Pour into a serving dish and refrigerate for 2 hours or longer.