Blue Sky Cookbook

Serves 6

6 egg whites

Separate the eggs, placing the whites in a deep bowl or measuring pitcher and the yolks in a separate deep bowl. Discard two yolks, retaining 4 yolks. Beat the egg whites into stiff peaks.

4 egg yolks

¼ cup extra-fine sugar

Beat together on medium speed for two minutes. The yolks will turn a lighter color of yellow.

2 T Butter

200g (7oz) dark chocolate bar with about 55% cocoa

Break the chocolate bar into ½ inch pieces and set aside.

Put two inches of water in the bottom of a double boiler and bring it to boil. Keep the top pan of the double boiler away from the heat. When the water is boiling, place the top pan on the double boiler, add the butter. When the butter melts, add the chocolate and turn off the heat. Let the chocolate melt. Stir gently until the chocolate is just melted. Remove the top pan to a trivet on the counter away from the heat.

**It is very important that the chocolate is not heated past the minimum melting temperature.!**

Add the egg yolks to the chocolate and gently blend together.

Add the egg whites, folding them in gently with a rubber spatula.

Pour into 6 ramekins or small dishes or glasses. A brandy glass would be fun.

Chocolate bar

To make shavings, have the chocolate bar at room temperature. Hold the chocolate bar on its edge and shave the chocolate into curls with a vegetable peeler. Sprinkle the shavings on the mousse.

Whipped Cream

Raspberries (optional)

Refrigerate for 4 hours, uncovered. After 4 hours, cover tightly with plastic wrap. Serve with whipped cream. The mousse will keep for a week in the refrigerator.