Chocolate Mousse - Master Chefs

Servings: 10
Ingredients:

1/2 c  Sugar                               1 c  Cocoa, unsweetened
1/2 c  Water                               4 oz Chocolate, semi-sweet,
4    Egg whites, room temp.                   -- melted, cooled to room
1/4 ts Cream of tartar                          -- temperature
2 c  Cream, whipping, whipped            3 tb Espresso powder, instant
-- to soft peaks

For Mousse:
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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

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