Yield: 10 servings
Measure | Ingredient |
---|---|
½ cup | Sugar |
½ cup | Water |
4 \N | Egg whites, room temp. |
¼ teaspoon | Cream of tartar |
2 cups | Cream, whipping, whipped to soft peaks |
1 cup | Cocoa, unsweetened |
4 ounces | Chocolate, semi-sweet, melted, cooled to room temperature |
3 tablespoons | Espresso powder, instant |
For Mousse: ===========
Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks form.
Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.
Cover and refrigerate for 1 hour.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York