Chocolate Mousse

I've made this Chocolate Mousse with white stevia powder--it's one of the few good uses for stevia--but you can use almost any liquid, granulated or finely powdered sweetener you prefer.

While light and airy, this mousse is also dark and rich. I developed this recipe with cocoa powder instead of the traditional chocolate so you can choose your sweetener.

Smaller servings topped with whipped cream are plenty for this rich, very-chocolate mousse. Fresh strawberries, raspberries, or orange segments are refreshing on the side.

makes 4 1/2-cup servings

1. Melt the chocolate and butter with the brandy and water in a double boiler. Stir until completely melted, then remove from heat. It will be pasty, not runny.
2. Separate the eggs and beat the yolks into the chocolate with an electric hand mixer.
3. Add the sweetener and continue to beat with the hand mixer. Taste and add more sweetener, if desired.
4. Whip the egg whites to a soft peak.
5. Whip one-quarter of the egg whites into the chocolate with the electric mixer, then whip in the remaining whites. The mixture will be thick, creamy, and glossy.
6. Whip the cream to a soft peak.
7. Fold in the whipped cream together with the chocolate mixture until completely combined.
8. Pour into individual serving bowls and chill several hours or overnight.