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Source: Houston Junior League Cookbook

Classic Chocolate Mousse
This easy version of the French classic is a must for chocolate lovers of all nationalities.
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Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 5 to 10 minutes
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4 1/2 ounces bittersweet chocolate, or semisweet, coarsely chopped
2 tablespoons water
2 tablespoons instant coffee powder
5 large eggs, separated
1/4 cup sugar
1 cup heavy cream
whipped cream, for garnish
Grated semisweet chocolate, for garnish




In the top of a double boiler set over very hot, but not simmering, water, combine the chocolate, water, and instant coffee. Cook, stirring, until smooth and melted. Remove the top of the double boiler from the heat and set aside to cool slightly.

Whisk in the egg yolks on at a time, whisking constantly so that they don’t curdle.

In the clean, dry bowl of an electric mixer set on medium-high speed and using clean, dry beaters, beat the egg whites until foaming. Gradually add the sugar, a little at a time, until the meringue forms stiff peaks.

Using a rubber spatula, fold the meringue into the chocolate mixture.

Whip the cream until almost firm. Fold into the mousse until nearly completely incorporated. A few white streaks in the mousse are acceptable.

Spoon into 6 to 8 dessert dishes. Stemmed glass dishes are prettiest. Cover with plastic and refrigerate for at least 3 hours.

To serve, garnish with more whipped cream and grated chocolate, if desired.





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