Chocolate Mousse

DIRECTIONS

• Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
• Stir until melted.
• Remove from heat.
• Stir in combined egg yolks and Kahlua.
• Allow to cool slightly.
• Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
• Gently fold chocolate mixture through whipped cream.
• In a clean, dry bowl, beat egg whites until soft peaks form.
• Lightly fold egg whites into chocolate mixture until well combined.
• Spoon into 4 individual dishes or 1 large dish.
• Refrigerate for several hours until firm.
• Serve with extra cream, chocolate flakes and berries.
• Note: Chocolate may also be melted in the microwave on MEDIUM power.
• Heat in 30 second bursts, stirring after each burst, until melted.