Chocolate Mousse

I found this recipe in my mother’s collection. It originally appeared in the Naples Daily News. I doubled it for a party and it served 8.
2 large egg yolks
1 large egg white
2 T. sugar
1 1/2 T. Brandy
3/4 c. coarsely chopped bittersweet chocolate, melted
1/2 c. heavy cream
Combine the egg yolks, brandy and 1T. sugar in a double boiler over simmering water. Whisk constantly until mixture is very warm, about 6 minutes. Remove from heat and beat with a mixer on high until cool.
Beat egg whites with 1T. sugar until medium stiff peaks.
In another bowl, whip the cream.
Fold 1/3 of egg white mixture into the chocolate mix, then fold in the rest. Fold in whipped cream. Pour into serving dishes. Cover and chill 3-24 hours. Serve with whipped cream and grated chocolate.


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