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Parisian Chocolate Mousse II

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Jersey Fresh Recipes, public domain government resource, recipe contributed by Linda Robinson—original source of recipe



  1. Combine chocolate, salt, and coffee in top of double boiler.
  2. Stir until melted.
  3. Beat egg yolks until very light.
  4. Gradually beat in chocolate.
  5. Stir in vanilla.
  6. Cool to room temperature.
  7. Beat egg whites until stiff but not dry.
  8. Fold into chocolate mixture.
  9. Whip cream and sugar.
  10. Fold in half of whipped cream.
  11. Spoon into serving dish.
  12. Chill.
  13. Decorate with remaining whipped cream.

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