This recipe is based on one from senior food editor Sarah Tenaglia's mom. Ingredients 1 cup bittersweet or semisweet chocolate chips 3/4 cup water 3 tablespoons sugar divided 1/4 teaspoon instant espresso powder or instant coffee 3 large egg whites 1/3 cup chilled whipping cream 1 teaspoon fresh lemon juice 1/2 teaspoon grated lemon peel

Instructions
Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.

Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.

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Yields: 4 Servings
     Bon Appetit magazine, April 2007, page 151

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