Chocolate Mousse

• 2 ounces bittersweet or semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1/4 cup plus 2 tablespoons strong coffee
• 2 tablespoons light sour cream
• 2/3 cup sugar
• 2 extra-large egg whites
• 1/4 teaspoon cream of tarter
• Pinch of salt
• 1/2 teaspoon vanilla extract

1. Combine both chocolates and 2 tablespoons coffee in heavy small saucepan.
2. Stir over low heat until melted and smooth.
3. Remove from heat and stir in sour cream.
4. Set aside.
5. Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler.
6. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160F.on candy thermometer, about 4 minutes.
7. Remove from heat and continue beating 3 minutes.
8. Transfer mixture to large bowl.
9. Beat in vanilla extract.
10. Fold in warm chocolate mixture.
11. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.

bittersweet, chocolate, coffee, light sour cream, sugar, egg whites, cream of tarter, salt, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-mousse-169 (may not work)