Mousse au chocolat

I made this mousse two times before today, but today I finally got the result I wanted! The problem was in adding too much coffee-liquid while melting the sugar and in beating not-colded egg-whites! I took this recipe from Julia Child's French Chef. I liked the Julie&Julia movie and it pushed me to find the real Julia Child's show and her cooking book. What can I say, I loved it! Just reading this book or watching this show is waking up the wish to cook! So, about the Mousse au chocolat :-)

Here you can see what i used:

I separetad eggyolks from whites and beat them.

After that I melted the sugar in a quoter of little cup of strong coffe on the range. I took powdered coffe, so lilltle coffee-scraps left in mousse and looked just like kind of decoration :-) I liked id and the next time I sure will make the same!

Then I slowly added the "coffee-sirop" to youlks

And I beat it fast. Then I beat it almost 10 minutes on the boiling waterbath till it became "air-creamy" and then beat it with mixer without the waterbath about 5-7 minutes.

In this time my chocolate melted on the range with a table-spoon of butter.

Then a added the rest of butter to chocolate and stirred it with "yolks-mass"

After that I beat the eggwhites, which were waiting in refregirator and... YES! I finally've got it! It was the best beaten egg-white in my life! :-)

Then I stirred the whites with my "foundation"

filled the glases and after a fiew hours in refrigerator... voilà! I've got my wonderfull Mousse au chocolat! :-) It was fine and tasty, and I liked it very much, so as my family did :-) Well, after words of dear Julia Child, Bon Appetit!