Instructions:

Boulangerie Patisserie Chocolate Mousse

Source: Boulangerie Patisserie, EPCOT

Yield: 3 cups

5 ounces semi-sweet chocolate, melted
2 egg yolks, slightly beaten
1/4 cup cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup granulated sugar

Melt chocolate over hot water. Remove.

Combine egg yolks and cream. Gradually add to chocolate, stirring rapidly. Add vanilla extract.

Beat egg whites with sugar until stiff peaks form. Gently fold into chocolate mixture. Chill until firm.