Chocolate Mousse'

Serve in individual cups with Chantilly Cream 

and pistachio chocolate brittle.

A beautiful silver tray with meringues, is always
a lovely addition to a dessert course.

French Macaroons! Who can resist all the pretty pastel colors,
and interesting flavors, perfect with coffee and dessert!

Last but not least the dessert course of our holiday meal.
Thank you to my sister-in-law, Caroline, for preparing the mousse,and  this for
all of us to enjoy!  It was the perfect ending to our
glorious French meal.

As Always,

ENJOY!

Recipe Source:  Paul Bocuse Simply Delicious

Serves 4-5

INGREDIENTS

4 1/2 oz. Bittersweet chocolate

2 Tbsp. softened butter

4 Tbsp. granulated sugar

4 eggs, seperated

Chocolate mousse should be prepared at least 2 hours before serving, but ideally it should be prepared at least 24 hours ahead.

At least an hour ahead of preparation, take the butter and eggs out of the refrigerator.

Break the chocolate into pieces.

Melt the chocolate and butter in a double boiler over low heat. Stirring gently as they begin to melt.

Stir in the sugar, little by little.  When thick and creamy, pour the chocolate mixture into a large mixing bowl, and stir until it has cooled to lukewarm. Then stir in the egg yolks.

In a separate bowl beat the egg whites until stiff.  Then slide them into the bowl with the chocolate, and fold them in using a spatula.

When the egg whites have been completely incorporated into the chocolate, place the mousse into the refrigerator.

When ready to serve, scoop into individual bowls, and top with chantilly cream and brittle or a cookie on the side.