Title: Chocolate mousse #04
 Categories: Dessert
      Yield: 4 Servings
 
   7/16 lb Semi-sweet chocolate
    1/2 c  Water
      5    Eggs (seperated)
      1 ts Instant coffee (if desired)
           Vanila flavoring (extract or
           -powder)
      2 tb Confectioners' sugar
 
  From: louray@seas.gwu.edu (Another time's forgotten space... (mickey))
  
  Date: 8 Oct 1993 21:58:53 GMT We used to make this recipe a lot when
  we were in greece.  It's the best chocolate mousse I've tried. I
  dunno exactly who created it first: it's a hand-me-down (the words
  are broken, perhaps they're better left unsung...)
  
  Melt the chocolate in a pan, over low heat, with a few tbspns of
  water. Beat the egg yolks and add them to the chocolate with the
  instant coffee. Beat the egg whites with the conf. sugar until thick,
  and then beat a few minutes more.  Add the beaten egg whites to the
  melted chocolate and *slowly* mix it in.
  
  After that, we usually place it in small, glass, personal-size bowls,
  and refrigerate until it gets thick.  You could also put it in one
  large one, or, for a formal occasion, champagne glasses.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe