16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate

1/4 C. Bailey's Irish Cream

1/2 C. heavy cream

4 T. brewed espresso or coffee

Sugar syrup:

2 T. sugar

4 T. water

1/2 C. egg whites (about 4 eggs)

1 quart heavy cream

3/4 C. sugar

Melt chocolate, Irish cream and espresso over low heat. Remove from heat.

In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.)

Beat egg whites until stiff and glossy. Add sugar syrup to whites while beating and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.

Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.

Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

And remember, it's only as good as the chocolate you use!

Cut the chocolate into small pieces & place in a saucepan over hot water in a double boiler. Cover & let melt over low heat.
Put the yolks in a heavy saucepan & add the water. Place the saucepan over very low heat while beating vigorously & constantly with a wire whisk. (Make sure the heat is very low.) When the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the consistency of a hollandaise or a sabayon. Remove from the heat.
Add the melted chocolate to the sauce & fol it in. Scrape the sauce into a mixing bowl.
Beat the cream until stiff, adding 2 TBL of the sugar toward the end of beating. Fold this into the chocolate mixture.
Beat the whites until soft peaks start to form. Beat in remaining sugar & continue beating until stiff. Fold this into the mousse.
Spoon the mousse int a serving bowl & chill until ready to serve. If desired, garnish w/whipped cream & grated chocolate.~~Craig Claiborne

Dark Chocolate:

Milk Chocolate:

White Chocolate:

6 ounces semisweet (or milk or white) chocolate
3 tablespoons butter
4 medium, very fresh eggs, separated
1/2 teaspoon cream of tarter
2 tablespoons sugar
2 tablespoons powdered sugar
1/2 cup cold heavy cream
1/2 teaspoon vanilla
whipped cream and chocolate curls; garnish

First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly.

In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside.

Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time.

Using the chilled bowl and whisk, beat (don’t use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat.
Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired.

Marilyn