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Chocolate Mousse

This is from a restaurant (Chez Marianne in Paris in 1923)

Ingredients

½ lb Bakers unsweetened chocolate
1½ cups granulated
10 eggs (must be farm fresh), separated
2 teaspoon vanilla

Nutritional information

No nutrition information available

Instructions

Put chocolate, sugar, and water in top of a double boiler. Stir while melting until smooth and free of lumps. Remove from heat and let cool.
Add well beaten egg yolk. Stir in 2 teaspoon vanilla. Beat egg white until stiff in a large serving bowl. Add chocolate mixture to the whites and beat slowly just long enough to incorporate the whites.
Cover with a lid or saran wrap. Place in the refrigerator for 12 hours before serving. Serve with lady fingers