Julia child's chocolate mousse

 
                       JULIA CHILD'S CHOCOLATE MOUSSE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Ounce         Sweet or semi sweet baking
                         chocolate -- melted with
      1/4  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
      1/4  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 sp
 oonfuls and continue beating until stiff shining peaks are formed.  Scrape the
chocolate mixture down the side of the egg-white 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 0-394-53264-3. 
 
 
 
 
 
 
 
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