Mousse au chocolat basque

4 Servings

Ingredients

Quantity Ingredient
4 ounces Chocolat menier
2 tablespoons Strong black coffee
⅓ ounce Unsalted Butter
2 Eggs; separated
1 pinch Salt
1 pinch Cream of tartar
1 tablespoon Rum

Directions

Melt the chocolate over a low heat with the coffee. Add the butter, and when melted and incorporated add the egg yolks stirring in well.

Meanwhile, beat the egg whites with the salt & cream of tartar to a soft peak. Cut and fold into the chocolate mixture. Spoon into serving dish(es) and refrigerate for at least 2 hours.

Recipe after Cordon Bleu. IMH c/o Georges' Home BBS 2:323/4⅖

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