Elegant Chocolate Mousse

3 egg whites
2 cups heavy cream, whipped
8 ounces German sweet chocolate
1 cup confectioners' sugar
Additional whipping cream
Chocolate curls

Let egg whites warm to room temperature - about 1 hour. Whip cream until very thick. Refrigerate until needed. In top of double boiler over hot, not boiling, water, melt chocolate, stirring constantly.

Whip egg whites until they peak. Gradually add confectioners' sugar and continue beating until very stiff. Carefully fold egg whites into whipped cream. Very, very slowly dribble melted chocolate into mixture, gently folding just enough to combine. Carefully turn into an attractive serving dish. Refrigerate overnight.

Several hours before serving, decorate mousse with additional whipped cream which has been sweetened and chocolate curls.

To make chocolate curls, warm chocolate bar in wrapper until slightly soft. Then, with vegetable peeler pressing lightly, pare along bar in a long, thin stroke. Refrigerate until used.