Chocolate Mousse

By special request.....

4 large eggs, separated
1/2 cup sugar
1/4 cup (1/2 stick) Fleishman's unsalted margarine, cut into 1/2" pieces
1/4 cup rice milk
8 ounces Ghiradelli semi-sweet chocolate chips

Whisk egg yolks, margarine, rice milk and half of the sugar in top of double boiler. Bring water to a boil, whisking the mixture constantly; cook over simmering water for about 3 minutes. Add chocolate chips and whisk until melted and smooth. Turn off heat and leave mixture over hot water.

Beat egg whites in another bowl until soft peaks form. (If you have a stand mixer, just get it started first and let it run while you're working with the yolks and chocolate.) Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold into chocolate mixture, stirring to mix. Pour out into champagne parfait glasses and chill at least 3 hours.

Got this recipe from Epicurious.com, but made some changes. It says it makes 6 servings, but I usually make 9 (there are three of us) and the portions seem to be just fine.