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Mousse au Chocolat - Chocolate Mousse
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La Bonne Auberge Restaurant, San Mateo, California


  • 6 oz (168 grm) semi-sweet chocolate, cut into pieces
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 tbsp (15 ml) strong black coffee (1 tbsp (15 ml) instant coffee disolved in 1 tbsp (15 ml) water)
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (15 ml) dark rum or Grand Marnier
  • 4 eggs separated, plus 1 egg white
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 1/4 cup (60 ml) sugar
  • In a double boiler (bain-marie), melt the chocolate over very low heat, with the butter, coffee, vanilla, and rum or Grand Marnier.
  • Remove pan from heat and beat in the egg yolks, one at a time.
  • In a bowl, with a mixer, beat the egg whites with salt, until they are frothy.
  • Add cream of tartar, and beat the egg whites until they hold soft peaks.
  • Gently add the sugar and beat for a minute more, or until they hold stiff but not dry peaks.
  • Fold them gently but thoroughly into the yolk-chocolate mixture.
  • Pour the mousse into a large serving bowl or into serving cups.
  • Chill, covered, at least 3 hours or overnight.
  • For a stronger mousse, omit the extra egg white, which makes the mousse on the light side.
While chocolate mousse might be light in texture, it is not a "light" dessert. It can be presented individually, in a nice cup or fancy glass, or it can be served in a lovely crystal bowl, as one spectacular dessert, garnished with dollops of whipped cream.

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