Pan Handler's Delight
5 1/4 ounces bittersweet chocolate, coarsely chopped
1/2 cup cold heavy cream
Edible Gold Flake or Dust
1/4 cup sugar
1 teaspoon vanilla
graham cracker pie shell (optional)
Place chocolate in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream.
Cover the mousse and refrigerate for approximately 1 hour or until set.
Apply a dollup of fresh whipped cream.
Dust Edible Gold Flake or Dust over mousse, rim edge glass, and serve.
Optional: Pour into a graham cracker pie shell and decorate the top with Edible Gold Flake or Dust and serve.