Chocolate Mousse By Julia Child
semi-sweet baking chocolate
instant (finely ground) sugar
1Melt chocolate with the coffee then beat in the butter.
2One by one, beat in the egg yolks.
3Beat the cream over ice until it leaves light traces on the surface.
4Beat the egg whites until they form soft peaks.
5While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
6Scrape the chocolate mixture down the side of the egg-white bowl and delicately fold in the whipped cream.
7Turn the mousse into attractive serving bowls.
8Cover and chill several hours.
9You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.