Title: Chocolate mousse - master chefs
 Categories: Basics, Desserts, Masterchefs, New york, 24fa
      Yield: 10 Servings
 
    1/2 c  Sugar
    1/2 c  Water
      4    Egg whites, room temp.
    1/4 ts Cream of tartar
      2 c  Cream, whipping, whipped
           -- to soft peaks
      1 c  Cocoa, unsweetened
      4 oz Chocolate, semi-sweet,
           -- melted, cooled to room
           -- temperature
      3 tb Espresso powder, instant
 
  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.