Chocolate Mousse- Master Chefs

* Exported from MasterCook *

Chocolate Mousse - Master Chefs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
1 cup Cocoa -- unsweetened
1/2 cup Water
4 ounces Chocolate, semi-sweet
4 Egg whites -- room temp.
melted -- cooled to room
1/4 teaspoon Cream of tartar
temperature
2 cups Cream, whipping -- whipped
3 tablespoons Espresso powder -- instant
to soft peaks

For Mousse:
===========
Heat sugar and water in heavy saucepan over medium-low heat until sugar
dissolves, stirring occasionally and brushing down any crystals from sides of
pan with brush dipped in cold water. Increase heat and boil until mixture
registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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