Angel Mousse

Directions

1. 1
   Put chocolate morsels in double boiler over boiling water. Stir until melted.
2. 2
   Separate eggs and whip whites stiff and yolks slightly.
3. 3
   Take chocolate mixture off stove and add yolks of eggs, beaten and return to double boiler for 5 minutes.
4. 4
   Take off the stove; fold in small amounts of whipped cream and egg whites until well blended.
5. 5
   Break 1/2 of angel cake in bite-size pieces; place in bottom of 8 x 8-inch pan.
6. 6
   Pour chocolate mixture over all. Chill several hours or overnight.
7. 7
   Sprinkle with grated chocolate and cut in 9 pieces.