FROZEN CHOCOLATE MOUSSE
22.5ml powdered inst. coffee,60ml water, 200g dark chocolate, 4 egg yolks, 1/2C sugar, 7 egg whites 2.5ml vanilla, 75ml icing sugar.
Serves: 4
Source: Simca (PKU)
METHOD
Dissolve coffee in water over simmering water, add chocolate, stir till meted & smooth. Ribbon egg yolks until light, add to chocolate, warm over heat , mix till smooth, remove. Whisk egg whites till stiff, add vanilla & icing sugar gradually to keep stiff peak. Fold into warm chocolate mix, pour into mould(s), freeze.