Chocolate Mousse

In a heavy non-reactive saucepan whisk together:

1 Cup Sugar

6 large eggs

5 ounces melted butter

Put over medium heat and whisk constantly until just steaming (180˚). Do not boil!

Remove from heat and whisk in 1 Cup (approx. 5 oz)Semi sweet chocolate (use good quality chips or rough-chop good quality bars) and 1 T Vanilla

Allow to cool to room temperature – do not chill

Beat 2 Cups of heavy cream until stiff peaks form

Fold whipped cream into chocolate mixture. Portion into soufflé cups and chill

Serve with whipped cream dusted with chocolate powder