Sunday's are Chocolate

For Christmas in 2007 my sweet husband bought me a Cuisinart. I remember the box being very large, I guess that is why it has been packed in the closet. Today while he was gone for a few hours, I got it out and I used it. I must say it really was fun, quick, and easy to clean. My mind just keeps thinking of all the fun things I can make. I was able to make this mousse in about 10 minutes from start to finish. The recipe says it makes four servings, I was able to get two very small serving. Next time it will be perfect in a small creme brulee bowl. The lemon cream brings out the flavor in the chocolate. It was not quite as rich as I thought it would be.

Blender Chocolate Mousse

1 c bittersweet or semisweet chocolate chips
3/4 c water
3 tablespoons sugar divided
1/4 teaspoon instant espresso powder or instant coffee
3 large egg whites
1/3 c chilled whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel

Place chocolate in Cuisinart or 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. This recipe came from testkitchen@bonappetit.com