MOUSSE AU CHOCOLAT

8 ounces dark cooking chocolate
1/4 cup hot water
1 Tbsp instant coffee
5 egg yolks
2 Tbsp orange liqueur
5 egg whites

(6 servings)

Melt the chocolate with the water and coffee in a double boiler. It must not boil. When the chocolate is melted, stir well and cool.

Beat the egg yolks with the liqueur until very tight. Add the cooled chocolate and stir well.

Beat the egg whites until they stand in soft peaks. Add one spoonful to the chocolate mixture, then fold the chocolate into the beaten egg whites.

Pour into a bowl and refrigerate for 12 hours before serving.

The recipe can be doubled.