Bittersweet Chocolate Mousse

This dark chocolate, rich, creamy mousse hits the spot when you’re craving something really "bad" for you. It's made without egg yolks, butter or heavy cream. All the decadence with none of the guilt. It's definitely a once in a while treat but it's sure worth saving up for.

If the Queen’s coming for dinner: Serve this in the most beautiful red wine or other fancy glasses you have. Garnish with raspberries, a generous sprinkling of grated dark chocolate and a lively sprig of mint.

Ingredients:

4	oz. bittersweet chocolate, chopped
2	Tablespoons grapeseed or canola oil
2	teaspoons instant coffee dissolved in 1 teaspoon hot water
6	egg whites
1/4	teaspoon cream of tartar
2	Tablespoons sugar

	Place chocolate in a large microwave proof bowl and melt on medium low, about 2 minutes. Whisk in oil and coffee and blend until smooth. Set aside.
	In the bowl of an electric mixer beat egg whites and cream of tartar over medium speed. Gradually add sugar and continue beating to form soft peaks.
	Fold one fourth the chocolate mixture into chocolate mixture to lighten. Fold in remaining egg whites and stir until completely incorporated. Divide among 6 red wine or other pretty glasses and chill one hour.

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