Chocolate Mousse - Master Chefs

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Water
4		Egg whites - room temp.
1/4 teaspoon	1.3ml	Cream of tartar
2 cups	474ml	Cream - whipping, whipped
		To soft peaks
1 cup	110g / 3.9oz	Cocoa - unsweetened
4 oz	113g	Chocolate - semi-sweet, - melted, cooled to
		Temperature
3 tablespoons	45ml	Espresso powder - instant

Recipe Instructions

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 240F (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

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