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    Chocolate Mousse


    Source of Recipe


    The Toronto Star

    List of Ingredients




    2 cups semi-sweet chocolate chips or 12 oz (375 g) semi-sweet or bittersweet chocolate, cut in chunks

    3/4 cup very hot double-strength brewed coffee

    6 eggs, separated

    2 to 3 tbsp brandy, scotch or dark rum

    Recipe



    Place chocolate in blender or food processor.

    Add coffee. Blend until smooth. Blend in egg yolks, one at a time, then brandy, scotch or rum. Transfer mixture to large bowl. In another bowl, beat egg whites by hand, or using an electric mixer, until soft peaks form. Gently fold into chocolate mixture. Transfer to medium glass serving bowl or individual dessert dishes. Refrigerate til firm.

    Makes 6 servings.

 

 

 

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