Chocolate Mousse Lutece

1. 1

   In a small heavy saucepan over low heat melt butter and chocolate. Stir until smooth, set aside. In a small bowl in mixer beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form, set aside. In a large bowl of mixer beat egg yolks with remaining 1/4 cup sugar until lemon colored and light. Beat in rum and coffee. With rubber spatula fold in chocolate mixture and whipped cream just to blend. Spoon into 4 individual serving dishes. (If desired, reserve about 1 cup of mousse, put into pastry bag with flutted tip and form rosettes on servings.) Chill serveral hours or overnight.

* Per serving · 4 servings · Values may vary.

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