Recipe - Chocolate Velvet Mousse

12 ounce Semisweet or bittersweet
chocolate, cut into bits
2 teaspoon Powdered instant coffee (not
freezedried), dissolved in
One fourth cup water
One fourth cup Curacao or rum
2 Egg yolks
4 Egg whites; at room
temperature
One fourth teaspoon Cream of tartar
2 tablespoon Sugar
One half cup Heavy cream

Melt chocolate, dissolved coffee, and Curacao or rum in a medium bowl set
in a barely simmering pan of water. Stir frequently to hasten melting. Or,
melt in a microwave on medium (50%) for about 2:15. Stir until smooth. When
mixture is warm and smooth, whisk in egg yolks and combine well. Remove
from heat and set aside.

In a clean, dry mixing bowl, beat egg whites and cream of tartar on medium
speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on
high speed until stiff but not dry. Fold onefourth of the egg whites into
chocolate mixture to lighten it. Scrape all of the remaining whites on top
of mousse and set aside while you beat the cream. Beat cream until it holds
its shape softly (do not beat until stiff).

Scrape whipped cream over egg whites and chocolate. Fold together until
just incorporated. Turn the mousse immediately into lined mold or serving
bowls.

From: Ari Rapkin Stiff & sliceable. Coffee optional. Good for filling
charlottes or other molded desserts, also wonderful with plain whipped
cream and berries. Serves eight. (makes about 4 One half cups) From the Chocolat
cookbook

Busted and entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #889 by Bill Webster thelma@pipeline.com on
Nov 08, 1997