Chocolate Mousse

On low heat melt chocolate in a large bowl set over a bain marie or in a double boiler

Remove from heat.Add cocoa powder and vanilla extract.Mix well and keep aside.

Beat the cream until it forms soft peaks. Keep aside at room temperature.

Whisk egg whites to soft peaks.Gradually add sugar and continue whisking until firm.

Fold the egg whites into the melted chocolate.When the whites are completely incorporated, fold in the whipped cream

Spoon into individual bowls or glasses. Top with sweetened whipped cream if desired.

Cover the mousse and refrigerate until set.

Serve cold.