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Chocolate Mousse

(by Jeanne Hunter)


6 oz. fine imported dark chocolate

1 c. heavy cream

6 eggs, separated

1 t. vanilla extract

whipped cream and chocolate shavings for garnish

In the top of a double boiler, melt the chocolate.

Add egg yolks one at a time, stirring constantly.

Add vanilla extract.

Whip egg whites to soft peaks, and gently fold in.

Scrape mixture into a serving bowl or individual dishes, and refrigerate for at least 2 hours.

Garnish with whipped cream and chocolate shavings.


(Read Sole Custody, the story that accompanies this recipe.)

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