KD's Bittersweet Chocolate Mousse
4 ounces bittersweet chocolate, chopped
2 tablespoons grapeseed or canola oil
2 teaspoons instant coffee, dissolved in
1 teaspoon hot water
6 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
PLACE CHOCOLATE IN a large microwave-safe bowl and melt on medium-low, about 2 minutes. Whisk in oil and coffee and blend until smooth. Set aside. IN A LARGE bowl with an electric mixer, beat egg whites and cream of tartar on medium speed. Gradually add sugar and continue beating until you have soft peaks. FOLD ONE FOURTH of the chocolate mixture into egg whites, then fold egg-white mixture into remaining chocolate mixture and stir until completely incorporated. Divide among dessert dishes and chill for 1 hour before serving.
When you’re craving something really “bad” for you, this creamy, rich dark chocolate mousse hits the spot. It’s made without egg yolks, butter, or heavy cream. It’s definitely a once-in-awhile treat, but it’s worth saving up for. Prepared by Chef Kathleen Daelmans and Vanessa Parker with ChefandtheFatman at Rich's/Macy's on 02/12/2005. Mike Stock subbing for Chef Fred G.