Mocha Mousse

1. 1

   Whip cream until soft and firm.

2. 2

   In small saucepan combine sugar and cream of tartar.

3. 3

   Add 1/4 cup water.

4. 4

   Stir and cook slowly until sugar dissolves and water boils.

5. 5

   Boil without stirring until syrup reaches 242 degrees.

6. 6

   Add salt to egg whites and beat until stiff peaks form.

7. 7

   Beat in hot syrup and beat to form stiff peaks.

8. 8

   Fold in coffee and chocolate.

9. 9

   Whip cream until soft and firm.

10. 10

    Fold into meringue mixture and chill.

No additional tips available.