Recipe - Julia Childs Chocolate Mousse

8 ounce Sweet or semi sweet baking
chocolate, melted with
One fourth cup Strong coffee
3 ounce Unsalted butter (6 Tb)
3 Egg yolks
1 cup Heavy cream (make sure it's
the heavy variety)
3 Egg whites
One fourth cup Instant (finely ground)
sugar

OPTIONAL
Whipped cream

Beat the soft butter into the smoothly melted chocolate. One by one, beat
in the egg yolks. Beat the cream over ice until it leaves light traces on
the surface. Beat the egg whites until they form soft peaks. While beating,
sprinkle in the sugar by spoonfuls and continue beating until stiff shining
peaks are formed. Scrape the chocolate mixture down the side of the
eggwhite bowl, and delicately fold in the whipped cream. Turn the mousse
into attractive serving bowls. Cover and chill several hours. You may wish
to decorate the mousse with swirls of whipped cream, or to pass whipped
cream separately.

Julia Child The way to cook. Published by Alfred A. Knopf, Inc.
Copyright 1989 by Julia Child. Isbn 0394532643.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini