INGREDIENTS

INSTRUCTIONS

Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set
in a barely simmering pan of water. Stir frequently to hasten melting. Or,
melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When
mixture is warm and smooth, whisk in egg yolks and combine well. Remove
from heat and set aside.
In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium
speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on
high speed until stiff but not dry. Fold one-fourth of the egg whites into
chocolate mixture to lighten it. Scrape all of the remaining whites on top
of mousse and set aside while you beat the cream. Beat cream until it holds
its shape softly (do not beat until stiff).
Scrape whipped cream over egg whites and chocolate. Fold together until
just incorporated. Turn the mousse immediately into lined mold or serving
bowls.
From: Ari Rapkin - Stiff & sliceable. Coffee optional. Good for filling
charlottes or other molded desserts, also wonderful with plain whipped
cream and berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat
cookbook
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997

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