INGREDIENTS :
150 g of chocolate to crunch
100 g powdered sugar
1/2 cup of very strong coffee
4 egg whites
PREPARATION :
In a heavy saucepan, preferably in a double boiler, melt the chocolate in the coffee.
Add the sugar and stir to obtain a smooth mixture.
Cook for 4 to 5 minutes.
In a separate bowl, beat the egg whites until stiff.
Pour the boiling chocolate mixture in a stream over the whites. Incorporate delicately.
Pour into a bowl or individual cups and refrigerate.
Serve very cold.
This mousse can be prepared a day or two in advance.
Article Categories:
DESSERT