Chocolate Mousse

Grand Casino's Marketplace Buffet
Chocolate Mousse
Makes 8 servings
6   ounces dark chocolate, melted
10  fluid ounces heavy whipping cream
1   each egg white
1   teaspoon gelatin
1. Melt the chocolate and leave at room temperature
2. Whisk the cream until stiff
3. Whisk the egg white untill stiff
4. Fold the cream into the chocolate
5. Fold the egg white lightly
6. Spoon mixture into piping bags. Pipe into wine or champaigne glass.
7. Chill for 2 hours
8. Top with decoration