At first, I was not impressed with this recipe. I thought the egg whites didn't rise whisk up that meringue-y. It didn't look that impressive. I tasted it and it was OK. The second time I tasted it, I thought hmm better. By the third taste, I was sold. What first attracted me to this recipe was that it said you could make it up to a week in advance (like chocolate would have a chance to last a week in my house -HAH!) Chocolate Mousse (Adapted from Epicurious ) 10 oz 70% bittersweet chocolate, chopped* 1/2 t salt 1 t vanilla 2 c heavy cream 3 egg whites** 1 c confectioner's sugar, sifted Place chocolate in bowl, and sprinkle with salt and add vanilla. Set aside. In a saucepan heat heavy cream to just simmering. Pour over chocolate and stir until the chocolate melts and is a smooth glossy texture. Set aside to cool. In a large bowl whisk egg whites on highest speed until frothy. Continue until soft peaks form. Add sugar 1T at a time until stiff peaks form. It...