French Chocolate Mousse

6 oz. semisweet chocolate, chopped

3 Tbsp unsalted butter

3 eggs, separated

1/2 tsp cream of tartar

1/4 c. + 2 Tbsp sugar

1/2 c. heavy cream, cold

1/2 tsp vanilla extract

Whipping cream and chocolate shaving or cocoa powder for garnish

-Place chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (use double boiler). Stir until smooth. Remove from heat and cool slightly.

-Add egg yolks to the chocolate, 1 by 1. Beat until incorporated. Set aside.

-In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 c. sugar and beating until stiff peaks form.

-Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add 2 Tbsp sugar and vanilla. Beat until it holds soft peaks.

-Gradually and gently fold the egg whites to the chocolate, then delicately fold in the whipped cream. Take care not over work the mousse.

-Divide mousse into individuale glasses. Cover and chill for several hours.

-Garnish with whipping cream and chocolate cocoa or chocolate shaving before serving.