1/2 c Sugar

1/2 c Water

4 Egg whites, room temp.

1/4 ts Cream of tartar

2 c Cream, whipping, whipped

-- to soft peaks 1 c Cocoa, unsweetened

4 oz Chocolate, semi-sweet,

-- melted, cooled to room -- temperature 3 tb Espresso powder, instant

For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York''s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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