- 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