Mousse Au Chocolat - chocolate

Method

• Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth.
• Remove from heat and whisk in egg yolks until blended.
• Immediately transfer to mixing bowl.
• Beat egg whites and cream of tartar in second mixing bowl until very stiff.
• Using wire whisk, fold half the egg whites into chocolate mixture.
• Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
• Transfer mousse to serving bowl or individual stemmed glasses.
• Refrigerate covered until set, about 3 hours.
• Serve cold, garnished with whipped cream.