Title: Chocolate Mousse - Master Chefs
Categories: Dessert Regional
Yield: 10 Servings

CHOCOLATE MOUSSE
1/2	c	Sugar
1/2	c	Water
4		Egg whites, room temp.
1/4	ts	Cream of tartar
2	c	Cream, whipping, whipped - to soft peaks
1	c	Cocoa, unsweetened
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

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