*  Exported from  MasterCook  *
 
                            Kahlua Mocha Mousse
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Alcohol
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  ounces        Bittersweet chocolate -- cut in small pieces
    1 1/2  ounces        Unsweetened chocolate -- cut in small pieces
    2      tablespoons   Coffee -- very strong brew
    2      tablespoons   Kahlua
    2                    Eggs; room temperature -- separated
      1/4  cup           Sugar
    1      pinch         Cream of tartar
      1/2  cup           Heavy cream -- well chilled
                         -----CHOCOLATE LEAVES (GARNISH-----
    3      ounces        Bittersweet chocolate
   24                    Decorative leaves -- non-poisonous lemon
                         florists leaves
 
 For the Mousse: In the top of a double boiler, set over barely simmering water,
melt the chocolates with the coffee and the Kahlua, stirring occaisionally. In a
bowl with an electric mixer, beat the egg yolks with 3 tb. of the sugar until the
mixture is thick and pale and stir in the chocolate mixture. In another bowl,
beat the egg whites with a pinch of salt until they are frothy, add the cream of
tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1
tb. sugar gradually and beat the whites until they just hold stiff peaks. Stir
1/4 of the whites into the chocolate mixture, then fold in the remaining whites
and the whipped cream, gently but thouroughly. Pour the mousse into a 1 qt.
shallow dish and chill, covered, for at least two hours. (This may be made a day
in advance) Before serving, arrange some of the chocolate leaves on the mousse,
and serve the remaining leaves separately. Chocolate leaves: In the top of a
double boiler set over barely simmering water, melt the chocolate. With a spoon,
coat the back (non-shiny) side of each leaf with the chocolate, being careful not
to let the chocolate drip onto the shiny side. Place the leaves, chocolate side
up on a jelly roll pan lined with wax paper, and prop the edges of the leaves
with pieces of foil or paper towel to allow the edges to curl.	Chill the leaves
for 20 minutes, or until the chocolate has hardened, and, working quickly, peel
off the lemon leaves. (If the chocolate gets too soft, chill the leaves for 5
minutes more, or until hardened). Keep the leaves chilled until just before
serving. Makes 24 leaves.
 
 
 
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