Categories: Desserts, Chocolate 
      Yield: 8 servings 
  
      8 oz Sweet or semi sweet baking 
           -chocolate, melted with 
    1/4 c  Strong coffee 
      3 oz Unsalted butter (6 Tb) 
      3    Egg yolks 
      1 c  Heavy cream (make sure it's 
           -the heavy variety) 
      3    Egg whites 
    1/4 c  Instant (finely ground) 
           -sugar 
 
----------------------------------OPTIONAL---------------------------------- 
           Whipped cream 
  
  Beat the soft butter into the smoothly melted chocolate.  One by one, beat 
  in the egg yolks.  Beat the cream over ice until it leaves light traces on 
  the surface.  Beat the egg whites until they form soft peaks.  While 
  beating, sprinkle in the sugar by spoonfuls and continue beating until 
  stiff shining peaks are formed.  Scrape the chocolate mixture down the side 
  of the egg-white bowl, and delicately fold in the whipped cream. Turn the 
  mousse into attractive serving bowls.  Cover and chill several hours. You 
  may wish to decorate the mousse with swirls of whipped cream, or to pass 
  whipped cream separately. 
   
  Julia Child - The way to cook.  Published by Alfred A. Knopf, Inc. 
  Copyright 1989 by Julia Child.  Isbn 0-394-53264-3.