Makes 4-6 servings
8 ounces sweet or semisweet baking chocolate, melted with 1/4 cup strong coffee
6 tbsp. unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant superfine sugar
5-6 mint leaves, chopped finely, optional
Whipped cream, optional
Beat the butter into the chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface.
In a large bowl, beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff peaks are formed.
Add the chocolate mixture to the egg white bowl, and delicately fold in the cream. Gently mix in mint leaves. Distribute the mousse between 4-6 serving bowls. Cover with plastic wrap and chill several hours.
If desired, top with freshly whipped cream and garnish with mint.
Printed from ComfortofCooking.blogspot.com