CHOCOLATE MOUSSE

from Lorianne Crook & Charlie Chase

A great dessert for Chocoholic Charlie!

Ingredients:	6 ounces semisweet chocolate, broken or chopped into pieces for melting 4 Tablespoons (1/2 stick) unsalted butter, cut into pieces for melting 1 teaspoon vanilla extract 2 Tablespoon strong coffee 4 eggs, separated 2 Tablespoons sugar 1 cup heavy whipping cream Pinch of salt

Directions:	1. Over a pan of gently simmering water, place a bowl to melt the chocolate. When completely melted, add butter pieces one at a time and whisk to incorporate. 2. Add a pinch of salt, the vanilla and coffee stirring until the chocolate mixture is smooth and shiny. 3. One at a time, whisk in each egg yolk, then remove bowl from heat and set aside to cool. 4. In a clean bowl, slightly warm the egg whites over the pan of simmering water. Remove and beat to soft peaks with an electric mixer. Slowly add the sugar as you continue to beat into soft peaks. 5. Gently fold the beaten egg whites into the cooled chocolate mixture. 6. In a clean bowl, whip the cream to soft peaks and gently fold into the mousse. 7. Pour the mousse into 6 individual serving bowls or ramekins. Or you may place all the mousse into one decorative serving bowl. Cover and chill in refrigerator for several hours as the flavors blend and mellow. Top with whipped cream and serve.

Ingredients:

6 ounces semisweet chocolate, broken or chopped into pieces for melting
4 Tablespoons (1/2 stick) unsalted butter, cut into pieces for melting
1 teaspoon vanilla extract
2 Tablespoon strong coffee
4 eggs, separated
2 Tablespoons sugar
1 cup heavy whipping cream
Pinch of salt

Directions:

1. Over a pan of gently simmering water, place a bowl to melt the chocolate. When completely melted, add butter pieces one at a time and whisk to incorporate.

2. Add a pinch of salt, the vanilla and coffee stirring until the chocolate mixture is smooth and shiny.

3. One at a time, whisk in each egg yolk, then remove bowl from heat and set aside to cool.

4. In a clean bowl, slightly warm the egg whites over the pan of simmering water. Remove and beat to soft peaks with an electric mixer. Slowly add the sugar as you continue to beat into soft peaks.

5. Gently fold the beaten egg whites into the cooled chocolate mixture.

6. In a clean bowl, whip the cream to soft peaks and gently fold into the mousse.

7. Pour the mousse into 6 individual serving bowls or ramekins. Or you may place all the mousse into one decorative serving bowl. Cover and chill in refrigerator for several hours as the flavors blend and mellow. Top with whipped cream and serve.