10 oz. semi-sweet chocolate
2 tbsp. unsweetened cocoa
4 egg yolks
1 c. heavy cream
Sweetened whipped cream
3/4 c. butter
1/3 c. sugar
5 egg whites
1/4 c. walnuts, finely chopped

Grease a 9-inch loaf pan and line the bottom with buttered wax paper. Sprinkle the nuts onto the paper.

In a double boiler, melt together the butter, chocolate and cocoa over hot, not boiling water. When blended and melted, let cool but not harden. Beat in sugar, followed by the egg yolks, one at a time. Whip the cream and fold into the mixture. Beat the egg whites until stiff, then fold them into the chocolate mixture.

Pour the mixture into the prepared pan and chill for 2-3 hours. When ready to serve, run a knife around the mousse and unmold it onto a serving plate. Serve sliced with sweetened whipped cream. 8-10 servings.