| 1 | Beat the soft butter into the smoothly melted chocolate. |
| 2 | One by one, beat in the egg yolks. |
| 3 | Beat the cream over ice until it leaves light traces on the surface. |
| 4 | Beat the egg whites until they form soft peaks. |
| 5 | While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. |
| 6 | Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream. |
| 7 | Turn the mousse into attractive serving bowls. |
| 8 | Cover and chill several hours. |
| 9 | You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately. |
| 10 | Julia child - the way to cook. |
| 11 | Published by alfred a. |
| 12 | Knopf, inc. |
