Chocolate Mousse

• 180 g milk chocolate or 180 g dark chocolate, broken
• 4 eggs, separated
• 1 tablespoon Kahlua (or other liqueur)
• 300 ml thickened cream

1. Place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
2. Stir until melted.
3. Remove from heat.
4. Stir in combined egg yolks and Kahlua.
5. Allow to cool slightly.
6. Whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
7. Gently fold chocolate mixture through whipped cream.
8. In a clean, dry bowl, beat egg whites until soft peaks form.
9. Lightly fold egg whites into chocolate mixture until well combined.
10. Spoon into 4 individual dishes or 1 large dish.
11. Refrigerate for several hours until firm.
12. Serve with extra cream, chocolate flakes and berries.
13. Note: Chocolate may also be melted in the microwave on MEDIUM power.
14. Heat in 30 second bursts, stirring after each burst, until melted.

milk chocolate, eggs, kahlua, cream

Taken from www.food.com/recipe/chocolate-mousse-37357 (may not work)