Chocolate Mousse

<< Chocolate Mousse is a rich and creamy dessert recipe that is hard to resist. Serve the mousse in tall, sleek serving glasses topped with chocolate curls and whipped cream, for added elegance. This classic dessert is a dairy recipe - it can be prepared as a pareve dish by replacing the cream with a pareve non-dairy whipped topping. If it is your first time making Chocolate Mousse, make sure to read over the entire recipe before you begin.

Ingredients:

• 2 cups bittersweet or semi-sweet chocolate chips
• 1/4 cup strong brewed coffee, not instant
• 1 1/4 cups heavy cream (some cream will be set aside as garnish)
• 4 large eggs, separated
• 1/4 cup granulated white sugar
• Optional: a few drops of your favorite liqueur (Amaretto, Irish cream, rum, Sabra orange liqueur)

Melt the chocolate chips in a heavy saucepan at low heat, stirring often, or in the top of a double boiler over simmering water - once the chocolate is melted and smooth, remove from heat. Stir in the brewed coffee and set aside.

In a large bowl, whip the cream until stiff peaks form. Refrigerate while you prepare the rest of the recipe.

In another large bowl, beat the egg yolks together with the sugar until thick*. If desired, add a bit of your favorite liqueur to the mixture. Pour melted chocolate into egg mixture, whisking while you pour to make sure that the eggs do not curdle.

Beat egg whites (using clean beaters) in a separate bowl until stiff.

Fold in one third of the egg whites to the chocolate mixture. Fold in remaining egg whites, in stages, until blended. Follow this by folding in the whipped cream, reserving some of the cream for garnish.

Pour mousse into a large serving bowl or into individual serving glasses. Refrigerate until set, about two hours.

When serving, garnish the mousse with fresh whipped cream, chocolate curls or fresh berries.

*Note: many mousse recipes call for the sugar to be added together with the egg whites while they are being beaten - I prefer to add the sugar with the yolks -- on a few occasions, I added sugar to the whites during beating and the whites deflated. It's your choice - when adding sugar to the whites, make sure to do so slowly and gradually.

Serves: 8

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