Title: Chocolate Mousse #3
Categories: Dessert
Yield: 1 Servings

1/8	c	Strong brewed coffee
2		Squares semi-sweet chocolate
3	ts	Sugar
4		Egg yolks
5		Egg whites

(From The Art of French Cooking, Bantam Books, dated 1965)

In a small, heavy saucepan, combine coffee and chocolate. Heat until chocolate is melted, but do not allow to boil. Take pan off fire. Add sugar and stir until well blended. Stir in yolks one at a time. Turn into serving bowl. In a mixing bowl beat egg whites until firm. Fold beaten egg whites into chocolate mixture. Chill.

Serves 4 to 6.

From: Ghislaine Dumont Date: 11-15-97 (11:58) The Once And Future Legend (1) Cooking

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