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Mousse au Chocolat

Recipe adapted by David Lebovits, taken from the Art of French Cooking, (Knopf) Julia Child.

Ingredients

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
¼ cup (60ml) dark-brewed coffee
4 large eggs, separated
cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
½ teaspoon vanilla extract

Nutrition Facts

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