Bittersweet Chocolate Mousse
4 ounces bittersweet chocolate, chopped
2 tablespoons grapeseed or canola oil
2 teaspoons instant coffee, dissolved in 1 teaspoon hot water
6 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
Place chocolate in a large microwave-safe bowl and melt on medium-low, about 2 minutes. Whisk in oil and coffee and blend until smooth. Set aside.
In a large bowl of an electric mixer, beat egg whites and cream of tartar on medium speed. Gradually add sugar and continue beating until you have soft peaks.
Fold 1/4 of the chocolate mixture into the egg whites, then fold egg white mixture into remaining chocolate mixture and stir until completely incorporated. Divide among dessert dishes and chill 1 hour before serving.
From Getting Thin and Loving Food by Kathleen Daelemans