Low-Fat Chocolate Mousse

So, this just sounds too good to be true! I'll have to make this sometime soon! Who knows, with Valentine's Day tomorrow it might happen. We'll see! If nothing else, I didn't want to lose the recipe since it was in our Spry Living magazine in yesterday's newspaper!
8 oz. semisweet chocolate chips or chunks
8 large eggs, room temperature
1 tsp. vanilla extract
1/4 c. plus 2 Tbs. confectioner's sugar
Preheat the oven to 350º. Coat an 8½" springform pan with cooking spray and line the bottom with parchment or wax paper. Set aside.
Melt the chocolate in the microwave, a double boiler or a bowl set over a saucepan of simmering water. Meanwhile, separate the egg yolks from the whites and transfer the yolks to a bowl. Beat the yolks until thick and pale. Gradually beat in the chocolate until blended. Fold in the vanilla.
In a separate bowl, beat the whites with ¼ c. of the sugar until soft peaks form. Fold ¼ of the whites into the chocolate mixture and then fold in the remaining whites.
Pour the mixture into the prepared pan and bake for 20-25 minutes, until almost set but still slightly jiggly in the center. Cool in the pan to room temperature before cooling completely (still in the pan) in the refrigerator. Removed from pan; dust with remaining sugar before serving.
Serves 12
Per serving: 156 cal., 9 g fat, 5 g protein, 16 g carbs, 1 g fiber, 145 mg cholesterol, 44 mg sodium