9-1-1 Chocolate Mousse
Melt chocolate in a double-boiler.
5 oz Semi-sweet Chocolate
1 cup Heavy Cream
From 3 eggs, Egg Whites
1/3 cup Sugar
16" baked chocolate cake
Whip heavy cream in a mixer to medium
peaks, place in separate bowl and refrigerate.
Clean bowl well, and whip whites while
streaming in the sugar and beat to medium
Fold in chocolate with a spatula, then heavy
Slice layer and place bottom layer back into
the cake pan, pour mousse and top with rest
Refrigerate for at least two hours. Remove
from pan. Dust top with powdered sugar
or ice the cake with chocolate frosting.
Top with strawberries for garnish.
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