Chocolate Mousse- Master Chefs

Chocolate Mousse - Master Chefs

Recipe By :

10 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 cup Sugar

1 cup Cocoa -- unsweetened

1/2 cup Water

4 ounces Chocolate, semi-sweet

4 Egg whites -- room temp.

melted -- cooled to room

1/4 teaspoon Cream of tartar

temperature

2 cups Cream, whipping -- whipped

3 tablespoons Espresso powder -- instant

to soft peaks

For Mousse:

Heat sugar and water in heavy saucepan over medium-low heat until sugar

dissolves, stirring occasionally and brushing down any crystals from sides of

pan with brush dipped in cold water. Increase heat and boil until mixture

registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes

Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard

Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York - - - - - - - - - - - - - - - - - -