Source:

La Bonne Auberge Restaurant, San Mateo, California

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.