Nothing seems to represent classic French cooking like chocolate mousse. The egg whites produce a light and airy mousse. The coffee also helps deepen the chocolate flavor. The recipe calls for Grand Marnier however this can easily be left out. Enjoy!
Mousseline Au Chocolate
4 egg yolks
3/4 cup sugar
1/4 cup orange liqueur
6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1/2 sticks softened unsalted butter
4 egg whites
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.
Then set mixing bowl over the not quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy.
Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture to lighten the base. Fold in the rest in batches.
Refrigerate what you serve it in ( I used martini glasses) for at least 2 hours or overnight.