Cincinnati Enquirer, 9 November, 1966
Recipe TFile Chocolate Mousse I package (6 ounces) semlsweet chocolate pieces 1 teaspoon sugar 1 teaspoon vanilla 'fi cup boiling water 4 eggs, separated Salted almonds (optional) Place chocolate in electric blender until pieces are powdery. Add sugar, vanilla, then boiling water. Blend until smooth. Add the egg yolks and blend in. Beat egg whites until stiff, but not dry. Fold in the chocolate mixture. Spoon Into 6 glass sherbets or cups. Chill 1 hour. Garnish with almonds. Makes 8 6ervtngs.