*  Exported from  MasterCook II  *

                              Coffee Mousse

Recipe By     : The NYT More 60 Minute Gourmet - Pierre Franey
Serving Size  : 4    Preparation Time :0:45
Categories    : Desserts                         Ethnic - French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 112      Grams         Butter (at room temperature) -- (4 ounces)
   2      Tablespoons   Instant Espresso Coffee
   2      Tablespoons   Warm Water
     3/4  Cup           Sugar
   5                    Egg Whites
     1/4  Cup           Dark Sweet Chocolate, Finely Grated

1)  Put the butter in a mixing bowl and blend well with a spatula or a wire whisk.  The butter must not be cool.  If it is cold, it will not blend.

2)  Blend the coffee and water and add it to the butter.  Add 1/4 cup sugar and beat to blend.

3)  Beat the egg whites until partially stiff, using a wire whisk.  Gradually add the remaining 1/2 cup sugar, beating constantly with the whisk until very stiff.

4)  Add half the whites to the butter.  Beat well.  Add the remaining whites and fold them in with a rubber spatula.

5)  Fold in the grated chocolate.

6)  Chill until ready to serve.  Serve in stem glasses.

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