Chocolate Mousse

1. 1

   In a small saucepan, stir together sugar, cocoa, water and coffee granules; cook over medium heat, stirring frequently, for 3 to 4 minutes, or until smooth and thickened.

2. 2

   Beat egg yolks; whisk into cocoa mixture and cook for about 1 minute.

3. 3

   Let cool.

4. 4

   Meanwhile, in a clean bowl, using an electric mixer, beat egg whites and salt on high speed until stiff peaks form.

5. 5

   Stir orange-flavored liqueur into cooled cocoa mixture Fold in egg whites.

6. 6

   Spoon into glass dishes, demitasse cups or wine glasses Sprinkle with toasted almonds.

7. 7

   This recipe contains raw egg whites.

8. 8

   If the food safety of raw eggs is a concern for you, use pasteurized eggs.

9. 9

   Many grocery stores now carry pasteurized eggs in their shells.

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