4 (1/2 oz.) semi-sweet chocolate, broken into pieces
1/3 c. butter
2 egg yolks
3 egg whites = 1/2 c.
1 1/2 tbsp. granulated sugar

Melt chocolate in double boiler. Remove from the heat and add butter, stirring it in with a wooden spoon. Allow to cool completely, (it should be the consistency of a thick cream) then stir the egg yolks in one by one. Beat the egg whites until very stiff; half way through, add the sugar. Fold the chocolate mixture into the egg whites (fold in 2 tbsp. of whites to soften the mixture, then pour and fold the rest of the whites). Make sure the two elements are perfectly blended together. Serve in a large bowl or in individual serving dishes. Serve cold. Mousse can also be used for cake filling. Makes 2 cups. Serves 6.