Chocolate Mousse with Mint Whipped Topping

For the mousse:

In a medium-sized bowl set over a saucepan of simmering water, melt the chocolate and butter together. Remove from heat and set aside to cool for a few minutes. Then whisk in the egg yolks. Refrigerate while you continue with the remaining ingredients.

In another bowl, whip the egg whites with the cream of tartar together until foamy. Gradually add 2 tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.

In another bowl, whip the heavy cream, remaining 1 tablespoon sugar, and vanilla extract until soft peaks form.

Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Once combined, add shaved chocolate or mini chocolate chips if desired.

Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. You can serve this with additional whipped cream, fresh raspberries and/or shaved chocolate.

For the whipped cream:

Beat cream, sugar, food coloring and peppermint extract in a large bowl until stiff peaks form. Top your chocolate mousse.