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Chocolate Mousse Sunday, September 26, 2010, 02:41 PM

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From Dad's book, page 8

• 6 oz Semi Sweet Chocolate
• 1/4 cup sugar
• 4 eggs, separated
• 1 cup heavy cream whipped to "Chantilly" stage (soft)
• 3 tbsp coffee
• 2 tbsp liqueur

Melt chocolate over hot water. Whip egg white to peak stage, set aside. Add sugar to chocolate, blend well. Add yolks one at a time. Add coffee and liqueur. Fold in 3/4 of the whipped cream. Fold in whites

Serve in:

1. Individual bowls

2. cut glass bowl

3. line a spring form pan with lady fingers. Pour doubled recipe into mold. Chill until set and remove

In all cases, garnish with rosettes of whipped cream

Original Wordpress ID and Date: 463, 2010-09-26_144154