Servings: Serves 6
In a heavy saucepan over low heat, heat chocolate and butter, stirring occasionally, until melted. Remove chocolate mixture from heat and whisk in egg yolks, one at a time, until blended. Transfer to a large bowl and set aside.
In the bowl, beat egg whites with an electric mixer at medium speed until foamy. Add cream of tartar; beat until stiff peaks form.
With a rubber spatula, gently fold one-third of beaten whites into chocolate mixture. Fold in remaining whites until mixture is just smooth and blended.
Pour mousse into a serving bowl or individual glasses. Cover and refrigerate until firm, at least 4 hours or overnight.
From the May 2005 issue of O, The Oprah Magazine
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