4 sqs. semi-sweet chocolate
1 tsp. vanilla
1/4 c. unsalted butter
4 eggs, separated

Melt chocolate and butter in a saucepan over very low heat, stirring constantly. (Or heat chocolate and butter in nonmetal bowl in microwave at high power for 1 1/2 to 2 minutes, stirring once; then stir until smooth.) Stir in vanilla. Beat egg yolks until thick, light in color and doubled in volume. Blend in chocolate mixture. Beat egg whites until stiff peaks will form. Whisk half the egg whites into the chocolate until blended, then gently fold chocolate into remaining egg whites. Spoon mixture into a serving bowl or individual dishes. Chill, or freeze at least 4 hours.

Makes 6 or 7 servings.

HOT CHOCOLATE SOUFFLE: Pour mousse mixture into a buttered and sugared 1 quart souffle dish. Bake at 450 degrees for 5 minutes; then reduce oven to 400 degrees and bake 10 to 15 minutes longer. Serve at once.