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Recipe by: enandina
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See below ingredients and instructions of the recipe
1/2 c Sugar 1 c Cocoa, unsweetened
1/2 c Water 4 oz Chocolate, semi-sweet,
4 Egg whites, room temp. -- melted, cooled to room
1/4 ts Cream of tartar -- temperature
2 c Cream, whipping, whipped 3 tb Espresso powder, instant
-- to soft peaks
For Mousse:
===========
Heat sugar and water in heavy saucepan over medium-low heat until
sugar dissolves, stirring occasionally and brushing down any crystals
from sides of pan with brush dipped in cold water. Increase heat and
boil until mixture registers 240 F (soft ball stage) on a candy
thermometer.
Meanwhile, beat egg whites and cream of tartar until soft peaks
form.
Slowly pour in hot syrup, beating until mixture is cool, about 5
minutes
Gently fold in whipped cream, cocoa, melted chocolate and
espresso.
Cover and refrigerate for 1 hour.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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