Byerly'S Chocolate Mousse

  1. Melt chocolate chips; stir in coffee and liqueur.
  2. Let cool to room temperature; stir in egg yolks.
  3. Whip 1/2 cup cream until thickened; gradually whip in 2 tablespoons sugar until stiff peaks form.
  4. Beat egg whites with salt until stiff.
  5. Gently fold egg whites into whipped cream.
  6. Stir about 1/3 whipped mixture into chocolate.
  7. Fold in remaining whipped mixture.
  8. Pour into 8 individual dessert cups or dishes.
  9. Refrigerate until set, about 2 hours.

semisweet chocolate chips, coffee, orangeflavored liqueur, egg yolks, whipping cream, sugar, egg whites, salt, whipping cream, sugar, vanilla, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177614 (may not work)

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