DOUBLE CHOCOLATE MOUSSE
Morton's Steakhouse Copycat Recipe
3 cups heavy cream
12 ounces semi sweet dark chocolate
3 tablespoons unsweetened cocoa
1 cup egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
Bring half the heavy cream to a boil in a saucepan. Place the chopped chocolate and cocoa powder in a medium mixing bowl and pour the boiling cream over the chocolate. Let the chocolate, cocoa and cream sit for 1 minute, then whisk together with a wire whisk until blended. Be sure any large balls of cocoa have been broken up. Set aside. When chocolate's temperature has come down to 80 degrees, beat the egg whites on high speed in a chilled mixer for approximately 10 seconds until they begin to foam. Add the cream of tartar and salt to the egg whites; beat for about 1 more minute, until soft peaks form. Sprinkle in sugar, continuing to beat until stiff, but not dry for another minute.
Check temperature of the chocolate again to be sure it has come down to 80 degrees; fold in the beaten egg white mixture. Add remaining heavy cream to chilled mixing bowl. Whip on high speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate - egg white mixture. Cover with plastic wrap. Refrigerate overnight or at least 4 hours. Using a pastry bag with a star tip, pipe 6 ounces of mouse in individual serving dishes and top with fresh whipped cream.