Swiss Chocolate Mousse  Mousse  574 reads

1 3-1/2-ounce bar milk chocolate and chopped almonds, chopped
2 eggs, separated
1/2 cup whipping cream, whipped
strawberries, whipped cream, chocolate curls for garnish

Melt chocolate in large bowl over hot water. Use a wooden spoon to mix in egg yolks, one at a time; beat until smooth and thick. Fold in whipped cream, then softly beaten egg whites. Spoon into individual 1/2-cup serving dishes, refrigerate several hours or until firm. Decorate with extra whipped cream, strawberries, and chocolate curls.
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