courtesy of Julia Child
from The French Chef Cookbook
- 1 C semi sweet chocolate, broken into bits
- 4 T strong coffee
- 4 egg yolks
- 3/4 C superfine sugar
- 1/4 C orange liqueur
- 1 1/2 sticks butter, unsalted
- 4 egg whites
- pinch of salt
- 2 T granulated sugar
Stir the chocolate again and continue until perfectly smooth. Gradually beat in the butter then beat the chocolate and butter into the yolks and sugar.
In a large bowl beat the egg whites slowly until they begin to foam, then beat in the salt. Increase the speed gradually to fast until soft peaks form. Sprinkle on the sugar and continue to beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture to lighten it; scoop the rest of the egg whites on top and delicately fold them in.
Immediately turn the Mousse into individual cups. Cover and chill for several hours or overnight. You may garnish mousse with lightly whipped cream.
And as Julia would always say... "Bon appétit!"