Recipe - Chocolate Mousse - Master Chefs

One half cup Sugar
One half cup Water
4 Egg whites, room temp.
One fourth teaspoon Cream of tartar
2 cup Cream, whipping, whipped
to soft peaks
1 cup Cocoa, unsweetened
4 ounce Chocolate, semisweet,
melted, cooled to room
temperature
3 tablespoon Espresso powder, instant

For Mousse:
===========

Heat sugar and water in heavy saucepan over mediumlow 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip