Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
6 oz. semi-sweet chocolate, chips or grated
2 1/2 tbsp water
1 1/2 tbsp instant coffee
1 tbsp coffee liqueur
4 egg whites
1/2 C sugar
Instructions:
In top of double boiler melt chocolate with water, coffee, liqueur. Add 1/4 C sugar. Set aside to cool a little. Beat egg whites until stiff but not dry, beat in 1/4 cup sugar. Fold meringue in the chocolate and spoon mousse in individual serving dishes. Chill 1 hour or will keep refrigerated for a couple of days. Garnish with whipped cream if desired.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
