Mousse au Chocolate

7 ounces (200 g) semi-sweet chocolate, preferably Lindt or Valrhona

4 tablespoons (2 ounces;60g) lightly salted butter

3 large eggs, separated

1 large egg white

1 tablespoon very strong coffee, or you may flavor this with Grand Marnier, Cognac, or rum


1.  Melt the chocolate and the butter in a double boiler over medium-high heat.  Remove from the heat and whisk in the egg yolks and the coffee.  Let cool

2.  Place the egg whites and the salt in a large bowl, or the bowl of a mixer fit with a whisk, and whisk until they form soft peaks.  Fold one-fourth of the egg whites into the chocolate mixture, then fold in the remaining egg whites. If you are using marmalade or jelly, put 1 teaspoon in the bottom of each glass or container, and cover with chocolate mousse. Refrigerate for at least 2 hours, and up to 24, tightly covered.

serves 6

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