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
- Combine the chocolate, coffee and cocoa in a mixing bowl.
- Put the bowl in a skillet and add water to a depth of about one inch.
- Bring the water to the boil and heat, stirring the chocolate mixture occasionally, until the ingredients are blended and smooth.
- Beat the mixture with a whisk.
- If the mixture does not become liquid, beat in the cream.
- Beat the whites until stiff while gradually adding the sugar.
- Add half the whites to the chocolate mixture.
- Beat them in.
- Fold in the remaining whites.
- 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)