Chocolate Mousse
Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate. - Gina Barreca 
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6 ounces bittersweet chocolate, chopped coarsely
1 & 3/4 cups cold whipping cream
3 large egg whites
2 tbsp sugar
Sweetened whipped cream, for garnish, if you wish
  1. Chop chocolate and put in a double boiler OR just put it in a pan and watch carefully, stirring constantly over low heat.  As soon as it melts, remove from heat and transfer to a mixing bowl.  Let cool for a bit at room temperature until needed in step #4 below.
  2. In a different bowl, beat the whipping cream until soft peaks form and not longer. You don't want butter!  Set aside.
  3. In a separate bowl, whip egg whites to soft peaks, gradually adding sugar until you have high peaks.
  4. Fold the egg whites into the melted chocolate until almost mixed, then fold in the whipping cream and sugar mixture. 
  5. Cover and chill in refrigerator for about 2 hours.  OR you can put directly into individual serving dishes and chill in those.  
  6. Just before serving top with whipped cream, if desired!