Title: Mousse au chocolat basque
 Categories: Desserts, Cheese/eggs, Chocolate, French
      Yield: 4 Servings
 
      4 oz Chocolat menier
      2 tb Strong black coffee
    1/3 oz Unsalted Butter
      2    Eggs; separated
      1 pn Salt
      1 pn Cream of tartar
      1 tb Rum
 
  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 2:323/4.4