Pots De Mousseline Au Chocolat
|Semi sweet chocolate||6 Ounce|
|Hot strong coffee||1⁄4 Cup (4 tbs)|
|White sugar||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Combine chocolate, coffee and butter in the top part of a double boiler.
Heat and stir until chocolate is completely melted and mixture is very smooth.
Remove from over the hot water, and whisk in egg yolks, 1 at a time.
Whisk in vanilla and brandy, and cool to room temperature.
Meanwhile, beat egg whites until shiny peaks form, and beat in the sugar.
Whisk about /4 of the meringue into the chocolate mixture; then gently fold chocolate into remaining meringue.
Pour into 7 or 8 small souffle' cups, pots or stemware glasses, and chill several hours or overnight.
To serve, whip cream until stiff, and swirl about 2 tablespoons on each dessert, or top each with a rosette of cream pressed through a pastry bag.
Makes 8 5-ounce servings.