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