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CHOCOLATE MOUSSE

6 oz semisweet (or "dark" chocolate
1/3 cup extra strong hot coffee
4 large eggs, separated
3 TBSP sweet Pesach wine, Pesach Liqueur, orange juice or raspberry syrup
3 TBSP sugar

Put the chocolate and instant coffee in food processor fitted with
steel blade, or a blender, and process for a few seconds until
chocolate is finely chopped. With the machine running, pour the
boiling water in through the top, and continue processing for
several more seconds, until the chocolate is completely melted.
Add the egg yolks and wine and process until well mixed.

In a medium sized bowl, beat egg whites until foamy. Gradually
add sugar and continue beating until stiff. Fold chocolate into
whites until no streaks of white remain. Turn into serving dishes,
and chill for several hours until firm.

Serves 6

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