Yield: 8 servings
|7 ounces||Bitter chocolate|
|2 tablespoons||Cointreau or Grand Marnier|
|3 larges||Eggs -- separated|
Melt the chocolate with water and sugar. beat the egg whites until peaks form and the mixture is glossy but not dry. Beat the egg yolks, lightly and add then to the chocolate mixture with the butter and cointreau. Fold the chocolate mixture into the egg whites and blend until everything is evenly mixed. Divide the mousse among 8 demitasse cups or small dessert dishes. It is very rich.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman