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1 tsp. espresso instant coffee
Dissolve the instant coffee in the boiling water.
Break the chocolate into small pieces and place in a bowl with the coffee. Heat over a saucepan of hot water until melted, stirring until it is smooth. Remove.
Mix in the egg yolks one at a time, stirring until well blended.
Beat the egg whites until stiff and gently fold into the chocolate mixture. Spoon into 6-8 mousse pots or pretty glasses.
Chill in the fridge for about 4 hours or overnight. Serve either with heavy or whipped cream and a dusting of grated chocolate.
Posted by Helen Berger
Nutritional Info Per Serving: N/A
3 tbsp. boiling water
120g dark chocolate
4 eggs, separated