Chocolate Mousse

Directions

1. 1
   In a double boiler, a small saucepan over low heat, or the microwave, melt the butter and chocolate together.
2. 2
   Just before the chocolate finishes melting, remove it from the heat and beat with a wooden spoon until smooth.
3. 3
   Transfer the chocolate mixture to a bowl and beat in the egg yolks with a whisk.
4. 4
   Put the bowl in the refrigerator.
5. 5
   Beat the egg whites with half the sugar until they hold stiff peaks but are not dry.
6. 6
   Set aside.
7. 7
   Beat the cream with the remaining sugar and vanilla until it holds soft peaks.
8. 8
   Stir a couple of spoonfuls of the whites into the chocolate mixture to lighten it a bit, then fold in the remaining whites thoroughly but gently.
9. 9
   Fold in the cream and refrigerate until chilled.
10. 10
    If you are in a hurry, divide the mousse among 4 to 6 serving cups; it will chill much faster.
11. 11
    Serve within a day of making.