This recipe is from Mme. Liscinsky, one of my beloved French teachers in college. She organized a trip to France every summer for her students to study at a college in Nancy, France. She died a few years after I graduated (tragically, in a car accident in France during one of her annual trips with students). While I was in college, she also welcomed students into her home for student-faculty social events. During one of those, she made this fabulous mousse and gave me the recipe. When I tried to make it for my family and some friends at the holidays that year, I used 2 Tbsp of coffee grounds instead of brewed coffee. It was not my finest cooking moment … but I fondly remember Mme. Liscinsky when I think of this memory.
- 6 oz semi-sweet chocolate in pieces
- 1/2 cups sugar
- 6 eggs, separated
- 2 Tbsp strong coffee (brewed)
- 1 Tbsp vanilla extract
- 1/4 tsp cream of tartar
- Place the chocolate pieces into the food processor bowl, fitted with metal blade. Turn machine on and off a few times and then let it run until the chocolate is finely chopped.
- In a saucepan, melt 1/4 cup sugar in 1/3 cup boiling water. Pour it through feeding tube into the chocolate. Turn food processor on and off until the chocolate gets creamy. Let it cool in the bowl.
- Separate the eggs. Beat egg whites and cream of tartar until stiff. Add the remaining 1/4 cup sugar and beat again until firm. Add the egg yolks, coffee, and vanilla to the chocolate mixture. Turn it off and on a few times until mixed.
- Add 1/3 of the stiff egg whites to the mixture, turning motor on and off 2 to 3 times. Add the remaining egg whites. Mix quickly only for a few seconds. Pour into a serving bowl. Refrigerate for several hours until firm.
I have to say that as I have learned more about cooking … I’m not too certain about the raw egg component of this mousse and honestly I haven’t made it in a long time because of that!