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Print this Recipe    Mocha Mousse

2 tablespoons boiling water
1 teaspoon instant coffee crystals
1/4 cup sugar
2 squares semisweet chocolate, coarsely chopped
2 slightly beaten egg yolks
1/2 teaspoon vanilla
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1/2 cup whipping cream

In a heavy saucepan combine boiling water and instant coffee. Add
the 1/4 cup sugar; cook and stir over medium heat till sugar is
dissolved. Add chocolate; stir till melted. Remove from heat.

Gradually stir hot mixture into beaten egg yolks; return all to
saucepan. Cook and stir over medium heat till thickened and bubbly;
reduce heat. Cook and stir 2 minutes more. Remove from heat; stir
in vanilla. Cool slightly, stirring occasionally.

In a small mixer bowl beat egg whites and cream of tartar till soft
peaks form. Gradually add the 2 tablespoons sugar; beat till stiff
peaks form. Fold egg whites into chocolate mixture.

In a large mixer bowl beat 1/2 cup whipping cream till soft peaks
form. Fold cream into chocolate mixture. Spoon into 3 or 4
individual dessert dishes or a serving bowl. Cover and chill in
refrigerator about 3 hours. If desired, garnish each serving with
additional unsweetened whipped cream and chocolate curls.

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