Mousse au Chocolat - Chocolate Mousse

1. 1

   In a double boiler (bain-marie), melt the chocolate over very low heat, with the butter, coffee, vanilla, and rum or Grand Marnier.

2. 2

   Remove pan from heat and beat in the egg yolks, one at a time.

3. 3

   In a bowl, with a mixer, beat the egg whites with salt, until they are frothy.

4. 4

   Add cream of tartar, and beat the egg whites until they hold soft peaks.

5. 5

   Gently add the sugar and beat for a minute more, or until they hold stiff but not dry peaks.

6. 6

   Fold them gently but thoroughly into the yolk-chocolate mixture.

7. 7

   Pour the mousse into a large serving bowl or into serving cups.

8. 8

   Chill, covered, at least 3 hours or overnight.

9. 9

   For a stronger mousse, omit the extra egg white, which makes the mousse on the light side.

* Per serving · 4 servings · Values may vary.

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