Chocolate Velvet Mousse
12 oz. bittersweet chocolate
Melt the chocolate, espresso and liquor in the microwave, 2 min at 50% power.
2 tsp. instant espresso dissolved in 1/4 c. water
1/4 cup rum, Gran Marnier, Curacao or Kahl˙a
2 lg. egg yolks
4 lg. egg whites
1/4 tsp. cream of tartar
2 Tbs. sugar
1/2 cup heavy whipping cream
Stir until smooth. When cool, whisk in the yolks and set aside.
Whip the whites with the cream of tartar until soft peeks form. Add the sugar and ship until stiff.
Fold 1/4 of the whites in the chocolate then scrape the remaining on top. Do not fold this in yet.
Whip the cream to soft peaks, scrape on top of the whites, then fold everything together gently.
Use immediately in your dessert.
This mousse sets fairly firm under refrigeration, so you will want to put it in your dish when it is made then refrigerate after your dessert is put together.
Makes 4 1/2 cups.
Source of recipe: Alice Medrich