Serves 6 to 8
- 4 extra-large
eggs, separated
- 7 oz.
excellent-quality semisweet chocolate
- 1/3
cup hot, strong coffee
Separate
the eggs. Chop the chocolate into small pieces. Place the chocolate, hot
coffee, and egg yolks in a blender and blend thoroughly.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites
together with the chocolate mixture. Mix gently but thoroughly.
Pour the mousse into a souffle dish. Chill. Garnish with grated chocolate
if desired.
ADD-ONS:
Serve with rum-flavored whipped cream.
|
