Chocolate Mousse for the Angels

Chocolate Mousse for the Angels

2 C. semi-sweet chocolate chips

3 T. sugar

3 T. water

1 tsp. almond flavoring

4 eggs, separated

1 C. whipping cream

1 large angel food cake

Melt chips, water and sugar in a microwave

safe bowl, heating for 30 seconds and then stirring

and then another 30 seconds and stirring.  When the

chocolate chips are melted, stir until smooth.  Let cool

for 5 minutes and then stir in the 4 egg yolks, one at a time

and the almond flavoring.

Now let cool an additional 5 minutes.

Then whip the 4 egg whites until stiff.  

Take a large scoop of egg whites and stir into

the chocolate - the "sacrifice".  Now fold

in the remaining egg whites.

While folding the egg whites, begin whipping

the cup of cream until stiff.  Fold that into

the mousse mix.

Break the angel food cake up into

nice sized pieces and place in a large

bowl.  Pour the mousse over the cake 

and gently toss the cake to cover it.

Scoop into a 7x11 inch dish.

You can put it in a 9x13 but it will

be thinner.  Place in fridge overnight to set up.

Garnish wish sweetened whip cream

and fresh raspberries.