French Chocolate Mousse
|Sweet cooking chocolate||8 Ounce (Two 4 Ounce Packages)|
|Water/Strong coffee||1⁄4 Cup (4 tbs)|
|Eggs||5 , separated|
|Vanilla extract/1 tablespoon rum / brandy / kirsch||1 Teaspoon|
|Whipped sweet cream/Dairy sour cream||1 Tablespoon|
Melt chocolate in water in top part of double boiler over hot water, stirring constantly.
Beat in egg yolks, one at a time, beating well after each addition.
Stir in flavoring.
Beat egg whites until stiff but not dry.
Fold carefully into chocolate mixture until just blended.
Pile lightly in small individual white souffle dishes (also called pots de creme dishes) or sherbet glasses.
Chill for at least 8 hours or overnight.
Fills 6 to 8 dishes, depending on size.
Serve with a dab of whipped cream. (Sour cream is excellent).