Chocolate Mousse

Directions

1. 1
   Use a double-boiler to melt 12 oz.
2. 2
   semisweet chocolate chips with 3 Tbs.
3. 3
   water.
4. 4
   Allow to cool to near room-temperature.
5. 5
   Beat 4 egg yolks- then add 3/4 cup confectioners sugar.
6. 6
   Beat until thick, light-yellow and ribbon like.
7. 7
   ( Sort of resembles taffy) Set aside.
8. 8
   Beat 1 1/2 cups heavy cream until stiff with 1 teaspoons vanilla.
9. 9
   Set aside.
10. 10
    Beat 4 egg whites with a little sugar until stiff peaks form.
11. 11
    Make sure the chocolate has cooled to near room-temperature and beat the first 3 mixtures together- then fold in the egg whites.
12. 12
    Pour into individual serving cups and chill 6 hours.
13. 13
    (Little individual Ziploc tupperware containers work very well, plus you can give them away!
14. 14
    ).
15. 15
    Top with whipped cream and toasted almonds just before serving.