Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Alcohol
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 oz Bittersweet chocolate --
- cut in small pieces
1 1/2 oz Unsweetened chocolate --
- cut in small pieces
2 tb Coffee -- very strong brew
2 tb Kahlua
2 Eggs -- room temperature,
- separated
1/4 c Sugar
1 pn Cream of tartar
1/2 c Heavy cream -- well chilled
Chocolate Leaves (Garnish):
3 oz Bittersweet chocolate
24 Decorative leaves --
- non-poisonous lemon florists
- leaves
Mousse:
In the top of a double boiler, set over barely simmering water, melt
the chocolates with the coffee and the Kahlua, stirring
occaisionally.
In a bowl with an electric mixer, beat the egg yolks with 3 tb of the
sugar until the mixture is thick and pale and stir in the chocolate
mixture.
In another bowl, beat the egg whites with a pinch of salt until they
are frothy, add the cream of tartar, and beat the whites until they
hold soft peaks. Beat in the remaining 1 tb sugar gradually and beat
the whites until they just hold stiff peaks.
Stir 1/4 of the whites into the chocolate mixture, then fold in the
remaining whites and the whipped cream, gently but thouroughly. Pour
the mousse into a 1 qt shallow dish and chill, covered, for at least
2 hours. This may be made a day in advance.
Before Serving:
Arrange some of the chocolate leaves on the mousse, and serve the
remaining leaves separately.
Chocolate Leaves:
In the top of a double boiler set over barely simmering water, melt
the chocolate. With a spoon, coat the back (non-shiny) side of each
leaf with the chocolate, being careful not to let the chocolate drip
onto the shiny side. Place the leaves, chocolate side up on a jelly
roll pan lined with wax paper, and prop the edges of the leaves with
pieces of foil or paper towel to allow the edges to curl. Chill the
leaves for 20 minutes, or until the chocolate has hardened, and,
working quickly, peel off the lemon leaves. If the chocolate gets too
soft, chill the leaves for 5 minutes more, or until hardened. Keep
the leaves chilled until just before serving.
