Black celebrity Chef Richard Ingraham shares last-minute Thanksgiving prep tips and recipes

No-Bake Chocolate Mousse

Ingredients

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter at room temperature
3 large eggs, separated
1⁄2 teaspoon cream of tartar
1⁄4 cup plus 2 tablespoons sugar
1⁄2 cup heavy cream, cold
1⁄2 teaspoon vanilla
Cool Whip Whipped Topping and strawberries (optional) for garnish

Directions

Place chocolate and butter in a heatproof bowl and set over a pot containing about 1-inch of barely simmering water.

Stir with a plastic spatula until the chocolate is melted and the mixture is smooth.

Remove bowl from the heat and let cool. Next, whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside.

In another bowl, beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons of sugar and vanilla and continue beating until the cream holds soft peaks.

Gently fold the egg white mixture into the chocolate mixture. Then, fold in the whipped cream, taking care not to overwork.

Cover and chill for several hours. Garnish with strawberries and Cool Whip Whipped Topping if desired.

NEXT: Candied Yams