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Chocolate Mousse

8 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/3 cup sugar
1/4 cup sugar
1/4 cup hot water
3 eggs, separated
1/4 teaspoon cream of tartar
3/4 cup whipping cream, cold
1 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
whipped cream, for garnish

Place chocolates, 1/4 cup sugar and water in a heatproof bowl and
place over a pot of simmering water. Stir until the chocolate melts
and the mixture is smooth. Remove from simmering water and whisk
in egg yolks. Place back over the simmering water and stir continuously
until the temperature reaches 160 degrees, about 8 minutes. Transfer
to a large bowl and refrigerate for 20 minutes. Stir occasionally
while it cools to make sure it cools evenly. The mixture should be
at 110 degrees.

Place egg whites and cream of tartar in a large mixer bowl and beat
until soft peaks form. Slowly add 1/3 cup sugar, 1 tablespoon at
a time. Remove cooled chocolate mixture and whisk about half the
egg whites into the chocolate. Use a rubber spatula and fold in
the remaining egg whites. Put the whipping cream, vanilla and
coffee into a large mixer bowl and beat until soft peaks form. Fold
whipping cream mixture into chocolate and pour into serving dishes.


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