Nancy’s Chocolate Coffee MOUSSE

Serves 6 to 8

Mousse is always a special treat after a good meal. This recipe is streamlined, so you can put this rich mousse together in a snap. It does need at least 3 hours to set, so you should keep that in mind when planning a meal. The good news is that you can make it a day ahead and have dessert ready in the refrigerator—except for the whipped cream, which you can make just before serving. Or skip the whipped cream and serve the mousse as is, with biscotti. Dee Dee’s mom loves her chocolate and coffee.

½ cup whole milk

2 tablespoons sugar

2 tablespoons coffee liqueur

1 cup chopped dark chocolate (minimum 60% cacao)

3 extra-large egg whites

Heavy whipping cream (optional)

Heat the milk in a saucepan over low heat. Add the sugar and liqueur and stir until the sugar has completely dissolved. Do not let the milk boil. Put the chopped chocolate in a blender. Pour the heated milk sauce over the chocolate and blend for 1 minute on low to medium. Add the egg whites and blend on high until the mixture is light and makes soft peaks, 1 to 2 minutes.

Spoon the mixture into individual serving dishes or wine glasses. Cover and refrigerate for at least 3 hours or overnight.

If desired, whip the cream with sugar to taste until stiff peaks form and spoon on top of the mousse.