Grand Marnier & Kahlua	Top with remaining whipped cream

---

Chocolate Mousse

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

---

Ingredients

• 1 8-oz box semi-sweet chocolate

• 3 1/2 Tbsp butter

• 3 eggs, separated

• 1/4 cup Kahlua

• 1 tsp instant coffee

• 1 tsp hot water

• 1/4 cup sugar

• 2 1/2 cups whipping cream

• 1/4 cup raw pistachio nuts, chopped

• 3 Tbsp Grand Marnier

---

Preparation

Melt chocolate and butter in saucepan over low heat. Cool chocolate mixture. Beat in egg yolks. Add Kahlua and instant coffee, dissolved in hot water.

Beat egg whites until stiff, gradually adding sugar. Fold beaten whites into chocolate mixture until all white specks disappear.

Whip cream until stiff. Fold completely into above mixture, reserving 1/4 cup for garnish.

Chill 1 hour. Scoop into sherbet glasses. Top with remaining whipped cream and pistachio nuts. Sprinkle with Grand Marnier.