Name: Kahlua Mocha Mousse
Ingredients: 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

I do not believe that any man can preach the gospel who does not preach the law. The law is the needle, and you cannot draw the silken thread of the gospel through a man's heart unless you first send the needle of the law to make way for it. If men do not understand the law, they will not feel that they are sinners. And if they are not consciously sinners, they will never value the sin offering. There is no healing a man till the law has wounded him, no making him alive till the law has slain him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Chocolate	6	Servings

INGREDIENTS

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

INSTRUCTIONS

For the 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 two 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. Makes
24    leaves.
Recipe By     :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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