4 oz semisweet chocolate

3 eggs

¾ tsp cream of tartar

1 tsp vanilla*

½ cup powdered sugar

1 cup whipping cream

Melt chocolate over low heat in small heavy saucepan. Separate eggs. In large mixing bowl, beat whites with cream of tartar until begin mounting, add sugar 1 T at a time until stiff (meringue). Remove chocolate from heat and allow to cool 3-5 minutes. Break up yolks and slowly add them to chocolate, making sure chocolate isn’t so hot that eggs are being cooked. Stir until smooth; add vanilla and mix. Add ¼ meringue to lighten. Fold chocolate mix into rest of meringue. Beat whipping cream until stiff and fold it in. Mousse will be marbled in appearance. Spoon into dessert dishes or glasses. Top with shaved chocolate curls or other garnish if desired. Refrigerate until served. Makes 6-8 servings.

* Buy vanilla and fine herbs and spices from Penzey’s http://www.penzeys.com You will be amazed by the difference in quality as compared to your basic grocery store brands.