Dark Chocolate Mousse

Directions

1. Place the bowl of your standup mixer in the refrigerator to chill. Place chocolate in a double boiler at a low simmer (or place chocolate in a large heat-proof bowl over a pan of simmering water). Stir chocolate until melted. Remove from heat and set aside.
2. Remove mixer bowl from refrigerator and fill with cream. Using your standup mixer – fitted with the whisk attachment – beat cream until soft peaks form. Set aside.
3. In a large mixing bowl, use a hand mixer to whip egg whites to soft peaks, gradually adding sugar and beating until firm peaks form.
4. Using a spatula, gently and gradually fold melted chocolate into egg whites – do not overmix. Gently fold in whipped cream. Cover bowl with plastic wrap and refrigerate for at least an hour.
5. To serve, spoon mousse into dessert cups or wine glasses. Garnish with whipped cream and shaved dark chocolate.