Ivan's chocolate mousse


"Since I as an European love american cuisine, I submit you a belgian chocolate mousse recipe, so that you as American can enjoy european food. That's what I call international exchange! WATCH OUT: this one is very semi sweet chocolatey!!!"
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6 h 25 servings
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  1. Mix coffee granulees and hot water in a double boiler and add chocolate, broken into pieces. Melt over low heat.
  2. When totally melted, keep off heat and cool slightly.
  3. In a separate medium bowl, beat whipping cream until just whipped (if you overbeat it, your chocolate mousse will be too stiff).
  4. Fold into melted chocolate.
  5. In another medium bowl, beat egg whites, slowly at first, then faster; when they begin to be fluffy, add confectionner's sugar. Beat until stiff.
  6. Add egg whites to the chocolate mixture and beat until smooth.
  7. Pour into a large dish and chill for at least 6 hours (overnight is even better).
  8. Serve in individual cups or bowls, with custard, creme anglaise, vanilla ice cream, whipped topping, ...



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