Title: Mousse Au Chocolat Basque
Categories: Dessert Cheese Chocolate French
Yield: 4 Servings

4	oz	Chocolat menier
2	tb	Strong black coffee
1/3	oz	Unsalted Butter
2		Eggs; separated
1	pn	Salt
1	pn	Cream of tartar
1	tb	Rum

Melt the chocolate over a low heat with the coffee. Add the butter, and when melted and incorporated add the egg yolks stirring in well. Meanwhile, beat the egg whites with the salt & cream of tartar to a soft peak. Cut and fold into the chocolate mixture. Spoon into serving dish(es) and refrigerate for at least 2 hours.

Recipe after Cordon Bleu. IMH c/o Georges' Home BBS 2:323/4.4

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