| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 6 | Servings | |
INGREDIENTS
| 6 | Eggs; separated | |
| 8 | oz | Or 250 grams semi-sweet chocolate bar |
| 1/4 | c | Sugar; (add more if you like it sweeter) |
| 1 | tb | Cognac |
| 3 | tb | Very strong coffee or Nescafe diluted in water |
| 1/4 | c | Or more chopped walnuts |
INSTRUCTIONS
Break chocolate into pieces and melt it in a double boiler with the coffee. Beat egg yolks with sugar until lemon colored (that is very well beaten, about 5 minutes with an electric beater). Pour melted chocolate onto yolks still beating until combined. Stir in Cognac and walnuts. Whip egg whites until they form soft peaks and fold them gently into yolk/chocolate mixture. Chill at least 4 hours. Note: If you bake this mousse in an oiled and floured pan, you will have a delicious cake (350F oven for about 15 minutes) NOTES : I sometimes add 1/2 cup unsalted butter to the chocolate, while still warm. This makes the mousse firmer. Recipe by: Miriam P. Posvolsky Posted to MC-Recipe Digest V1 #956 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Dec 14, 1997
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