Sunday, January 18, 2004

Chocolate Mousse

Serves 5–6

8 Ounces semisweet chocolate
1/4 Cup strong coffee
3 Ounces (6 Tbls.) Butter
Six eggs, separated
1 Cup Whipping Cream


Melt the chocolate and coffee. Stir in the butter, and add the egg yolks, one at a time, stirring after each egg.

Beat the egg whites until they form soft peaks.

Beat the cream until it forms soft traces on the surface of the bowl.

Scrape the chocolate down the sides of the bowl containing the egg whites, to mix them. Caefully fold in the whipped cream.



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