Chocolate Mocha Mousse

By Cookease

Ingredients

• 1 lb. semisweet chocolate, coarsely chopped
• 1/4 c unsalted butter (1/2 stick)
• 2 t instant coffee powder
• 1/3 c water
• 2 egg yokes
• 1/3 c coffee-flavored liquour
• 4 egg whites
• 4 T sugar
• 1 c heavy cream

Preparation

Step 1

Comine chocolate, butter, coffee and water in small saucepan. Cook over low heat, stirring, until chocolate mets and mixture is smooth. Beat yolks slightly with liqueur in small bowl; stir in a little hot mixture. Stir back into saucepan. Cool to room temperature.

Beat egg qhites in large bowl until soft peaks form. Gradually beat in sugar until stiff, but not dry, peaks form. Spoon whites over chocolate. Beat cream in same bowl used for whites until stiff. Fold into chocolate mixture with beaten whites. Pour into bowl. Cover and refrigerate at least 4 hours until firm.

T serve, scoop out mousse onto serving plates. Drizzle with Ruby-Red Raspberry Sacue and garnish with raspberries and whipped cream.

Ruby Red Raspberry Sauce: Pour 2 packages (10 oz each) frozen raspberries, thawed, tino strainer set over small saucepan. Press berries to extract juice; discard seeds. Add 1/4 cup seedless raspberry jam. Stir together 1 T cornstarch and 1 T fromboise liqueur (raspberry flavor) or kirsch in small cup until smooth; stir into saucepan. Cook over medium heat, stirring, until mixture thickens and boils, 1 minute. Cool.