Yield: 8 Servings
|8 ounces||Sweet or semi sweet baking chocolate, melted with|
|¼ cup||Strong coffee|
|3 ounces||Unsalted butter (6 Tb)|
|1 cup||Heavy cream (make sure it's the heavy variety)|
|¼ cup||Instant (finely ground) sugar|
Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream. Turn the mousse into attractive serving bowls.
Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.
Julia Child - The way to cook. Published by Alfred A. Knopf, Inc.
Copyright 1989 by Julia Child. Isbn 0-394-53264-3.