---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  CHOCOLATE MOUSSE - MASTER CHEFS
  Categories: Basics, Desserts, Masterchefs, New york, 24fa
       Yield: 10 servings
  
     1/2 c  Sugar
     1/2 c  Water
       4    Egg whites, room temp.
     1/4 ts Cream of tartar
       2 c  Cream, whipping, whipped
            -- to soft peaks
       1 c  Cocoa, unsweetened
       4 oz Chocolate, semi-sweet,
            -- melted, cooled to room
            -- temperature
       3 tb Espresso powder, instant
  
   For Mousse:
   ===========
   
        Heat sugar and water in heavy saucepan over medium-low heat until
   sugar dissolves, stirring occasionally and brushing down any crystals
   from sides of pan with brush dipped in cold water.  Increase heat and
   boil until mixture registers 240 F (soft ball stage) on a candy
   thermometer.
   
        Meanwhile, beat egg whites and cream of tartar until soft peaks
   form.
   
        Slowly pour in hot syrup, beating until mixture is cool, about 5
   minutes
   
        Gently fold in whipped cream, cocoa, melted chocolate and
   espresso.
   
        Cover and refrigerate for 1 hour.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Michel Fitoussi, 24 Fifth Avenue, New York
  
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