Rapid Chocolate Mousse

Combine the chocolate and hot water in a blender

Blend well

Remove and stir in the egg yolks and vanilla extract

Mix well

In a large bowl, beat the egg whites until frothy

While continuing to beat, add the cream or whipped topping, a little at a time, until stiff peaks form

Add the chocolate cream and mix carefully

Pour into serving dish, cover with plastic wrap or aluminum foil, and refrigerate until firm

Remove from refrigerator and let come to room temperature for serving

Serves 6-8 portions

Note: If desired, serve with whipped cream - about 2 tablespoons per portion.