Chocolate Velvet Mousse (Yields 4 1/2 cups)
1. Melt chocolate, dissolved coffee, liqueur and vanilla in a double boiler. If you don’t have a double boiler, you can put a glass bowl over a pot of boiling water. You just don’t want the chocolate on direct heat. Stir chocolate until smooth. Whisk in egg yolks and combine well. Remove from heat and set aside.
2. In a clean , dry mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Soft Peaks – The peaks are just starting to form. If you pull the whisk up, the whipping cream will begin to bend over and fall back into itself.
3. Gradually sprinkle in 2 Tbsp of sugar, beating on high speed until stiff peaks form. Do not over-mix. Stiff Peaks – The peaks hold firm. The mixture is heavy and thick. It will not fall back under its own weight.
4. Fold 1/4 of the egg whites into the chocolate. Set the rest on top of the mixture.
5. Whip cream to soft peak and fold in with the top mixture into the chocolate.
6. Put in the refrigerator. This mousse sets quickly. Mousse can be served within three days if covered and refrigerated. You can freeze mousse for up to a month.
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