Dark Chocolate Mousse topped with cassis flavored whipped cream

From My Carolina Kitchen

4 ounces bittersweet chocolate (not unsweetened), chopped into chunks

2 tablespoons unsalted butter

3 large eggs, separated

4 tablespoons sugar

½ cup heavy cream

½ teaspoon good vanilla extract

Melt the chocolate chunks and the butter in the top of a double boiler over low heat. Just before the chocolate mixture finishes melting, remove it from the stove and beat with a wooden spoon until smooth, then transfer to a clean bowl and set aside and let cool.

Separate the eggs and set the whites aside. Add the egg yolks to the bowl with the chocolate and beat in the yokes with a whisk. Beat the egg whites with 2 tablespoons of the sugar until the whites hold stiff peaks, but are not dry. Beat the cream with the remaining 2 tablespoons of sugar and vanilla until it holds soft peaks.

Stir in a couple of spoonfuls of the whites into the chocolate mixture to lighten it a bit, and then gently but thoroughly fold in the remaining whites. Fold the cream into the mousse. Divide the mouse into six individual cups or ramekins and refrigerate. Serve within a day or two of making.

When ready to serve, top with your favorite whipped cream recipe, spiked with a dash or two of crème de cassis. Martha Stewart has an easy to follow recipe, link here, with excellent tips. Whipped cream can be made in advance and refrigerated, covered, for up to two hours before serving.

Adapted from How to Cook Everything by Mark Bittman – serves 6