Chocolate Mousse Recipe

DIRECTIONS

1. Melt chocolate chips in a double boiler over medium-high heat (or in a microwave on medium heat for 1 to 2 minutes). Set aside and let cool to room temperature.
2. While chocolate cools, in a medium bowl beat 3 tbsp dried whites and water with an electric mixer on medium-high speed, until whites are thoroughly dissolved and stiff peaks form, about 5 minutes. Set aside.
3. In a large bowl, mix cocoa powder with 1/2 cup of the cream, instant coffee and vanilla until well-combined. Stir in melted chocolate and set aside.
4. In another large bowl with an electric mixer, beat remaining cream with sugar substitute until semi-stiff peaks form, about 4 minutes. Set aside 1 cup of this sweetened whipped cream (for topping), and fold remaining into chocolate mixture in two additions.
5. Fold egg whites into chocolate-cream mixture in three additions. Divide among four dessert glasses and top with reserved whipped cream. Using a vegetable peeler, shave thin pieces of remaining chocolate bar over whipped cream if desired and serve.