8 oz Sweet or semi sweet baking
-chocolate, melted with
1/4 c Strong coffee
3 oz Unsalted butter (6 Tb)
3 Egg yolks
1 c Heavy cream (make sure it's
-the heavy variety)
3 Egg whites
1/4 c Instant (finely ground)
-sugar
Beat the soft butter into the smoothly melted chocolate. One by one,
beat in the egg yolks. Beat the cream over ice until it leaves light
traces on the surface. Beat the egg whites until they form soft
peaks. While beating, sprinkle in the sugar by spoonfuls and continue
beating until stiff shining peaks are formed. Scrape the chocolate
mixture down the side of the egg-white bowl, and delicately fold in
the whipped cream. Turn the mousse into attractive serving bowls.
Cover and chill several hours. You may wish to decorate the mousse
with swirls of whipped cream, or to pass whipped cream separately.
Julia Child - The way to cook. Published by Alfred A. Knopf, Inc.
Copyright 1989 by Julia Child. Isbn 0-394-53264-3.
