Chocolate mousse- master chefs

 
                      Chocolate Mousse - Master Chefs
 
 Recipe By     :
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Sugar
    1      cup           Cocoa -- unsweetened
      1/2  cup           Water
    4      ounces        Chocolate, semi-sweet
    4                    Egg whites -- room temp.
                         melted -- cooled to room
      1/4  teaspoon      Cream of tartar
                         temperature
    2      cups          Cream, whipping -- whipped
    3      tablespoons   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
 
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