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Method:
Break up the chocolate and melt in a
bowl over a pan of hot water (or melt in the microwave). Dissolve the
coffee in the water and stir into the chocolate. Whisk the egg whites
until stiff. Whisk in half the sugar until stiff and glossy. Fold in
the remainder. Fold into the chocolate mixture. Spoon into six coffee
cups and chill until set. Serve on the saucers with two chocolate mint
sticks on the side of each cup of mousse.
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