Julia Child's Chocolate Mousse

Ingredients

• 1 cup semisweet baking chocolate
• 4 tablespoons strong coffee
• 6 ounces soft unsalted butter (1 1/2 sticks)
• 4 egg yolks
• 1/4 cup rum or strong coffee
• 4 egg whites
• 3/4 cup instant superfine sugar
• 2 tablespoons instant superfine sugar
• whipped cream (optional)

Directions

1. 1

   Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.

2. 2

   Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.

3. 3

   Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.

4. 4

   Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.

5. 5

   In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.

6. 6

   Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.

7. 7

   Place into a mold or serving dishes and chill for several hours or overnight.

8. 8

   Serve with whipped cream if desired.