Decadent Chocolate Mousse with Whipped Cream

1.In a medium saucepan, heat 1/2 cup of the heavy whipping cream over low heat until it begins to steam, but do not let it boil.

2.Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.

3.In a mixing bowl, combine the remaining 1/2 cup of heavy whipping cream, granulated sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overwhip.

4.In another bowl, beat the egg whites with cream of tartar and a pinch of salt until stiff peaks form.

5.Gently fold the cooled chocolate mixture into the whipped cream until well combined.

6.Next, fold in the beaten egg whites in three additions, being careful to maintain the airy texture of the mousse.

7.Sift the cocoa powder over the mousse and gently fold it in until just combined.

8.Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.

9.Before serving, top each mousse with a dollop of whipped cream and a sprinkle of cocoa powder if desired.