Classic chocolate mousse

This delicious, traditional chocolate dessert is easy to make, but the time commitment that it requires limits mass production. So instead, invite a few of your closest friends over and show them that you care with individual chocolate crinkle cups filled with this creamy, delicious chocolate treat.

Makes 8 servings

- Double boiler
- Electric mixer
- Mixing bowls
- Pastry bags and tip 21 or 2D to pipe out mousse (optional)

- 4 ounces unsweetened chocolate
- 3/4 cup sugar
- 1/4 cup milk or water
- 5 eggs, separated
- 1 teaspoon vanilla extract

Preparation:

2. Turn off heat, but leave the top of double boiler still over the hot water with mixture in

3. Beat in egg yolks one at a time until well mixed

4. Remove mixture from heat and cool mixture

5. Stir in flavoring

6. In a separate bowl, beat egg whites until stiff and then fold them gently but thoroughly into the chocolate mixture

7. Pour into individual serving bowls or fill pasty bag (fitted with tip) ½ way with spatula and pipe in neat swirls into bowls

8. Cover bowls with waxed paper and place in refrigerator to chill for at least 12 hours (preferably 24). Consistency must be spongy