Mousse au Chocolat Amer (Bitter chocolate mousse)

• 4 1/2 ounces unsweetened chocolate
• 3 tablepoons extra strong coffee, preferably espresso
• 1 tablespoon powdered cocoa
• 6 tablespoons heavy cream, optional
• 8 egg whites
• 4 tablespoons sugar

1. Combine the chocolate, coffee and cocoa in a mixing bowl.
2. Put the bowl in a skillet and add water to a depth of about one inch.
3. Bring the water to the boil and heat, stirring the chocolate mixture occasionally, until the ingredients are blended and smooth.
4. Beat the mixture with a whisk.
5. If the mixture does not become liquid, beat in the cream.
6. Beat the whites until stiff while gradually adding the sugar.
7. Add half the whites to the chocolate mixture.
8. Beat them in.
9. Fold in the remaining whites.
10. Pour and scrape the mixture into an appropriate dish and chill thoroughly.

chocolate, coffee, powdered cocoa, heavy cream, egg whites, sugar

Taken from cooking.nytimes.com/recipes/5467 (may not work)