La Mousee au Chocolat

Matt

A very rich, French Chocolate Mousse. The recipe is from my French Class at Monessen High School.

ingredients

1
In a double boiler, melt both chocolates and the butter, stirring into a smooth paste. Add the coffee and the egg yolks. Stir. Remove from heat and let cool slightly.
2
In a room temperature bowl, beat the egg whites until stiff. (If the bowl is too cold, the egg whites will not stiffen.) In a chilled bowl, beat the cream until whipped, but not stiff. (If the bowl is too warm, the cream will not whip.)
3
Add the egg whites to the chocolate mixture, blending it in slowly. Add the whipped cream. Mix it slowly so that the cream stays whipped.
4
Spoon into individual dessert cups and chill for at least 4 hours. Serve with whipped cream.

Source: Cinda Maxwell