Blackberry Chocolate Mousse

• 2 oz. 70% chocolate
• 1 T butter
• 1 egg (separated)
• 55 g. or a couple T. of blackberry jelly
• 1/4 cup. heavy cream
• 1 1/2 T sugar
• 1/2 tsp vanilla extract
• 1/6 tsp cream of tarter
• tiny pinch of salt

Melt the butter and chocolate together and cool slightly. Whisk in egg yolk and then the jelly and a pinch of salt.(the mixture will thicken some as the egg yolk cooks in the chocolate, this is good.) In a separate bowl, beat the egg white till frothy, add the cream of tarter and beat to stiff peaks slowly adding the sugar. In a different bowl, beat the heavy cream with the vanilla till medium peaks. fold egg white into chocolate mixture then fold in the cream. Chill for a couple hours.