Byerly'S Chocolate Mousse
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1/4 c. coffee
- 1/4 c. orange-flavored liqueur
- 2 egg yolks
- 1/2 c. whipping cream
- 2 Tbsp. sugar
- 4 egg whites
- dash of salt
- 1/2 c. whipping cream
- 1 tsp. sugar
- 1/4 tsp. vanilla
- chocolate curls (optional)
- Melt chocolate chips; stir in coffee and liqueur.
- Let cool to room temperature; stir in egg yolks.
- Whip 1/2 cup cream until thickened; gradually whip in 2 tablespoons sugar until stiff peaks form.
- Beat egg whites with salt until stiff.
- Gently fold egg whites into whipped cream.
- Stir about 1/3 whipped mixture into chocolate.
- Fold in remaining whipped mixture.
- Pour into 8 individual dessert cups or dishes.
- 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)