1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whipping, whipped
— to soft peaks 1 c Cocoa, unsweetened
4 oz Chocolate, semi-sweet,
— melted, cooled to room — temperature 3 tb Espresso powder, instant
For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York