| 1 | Calories per serving: number of servings: 8 fat grams per serving: : approx. cook time: cholesterol per serving: marks: |
| 2 | *directions +++* |
| 3 | Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. |
| 4 | Heat until melted, stirring occasionally. |
| 5 | Set aside and cool to lukewarm. |
| 6 | Whip the cream until it is stiff and doubled in volume. |
| 7 | Set it aside. |
| 8 | Beat the egg whites until they form soft peaks. |
| 9 | Then add the confectioners" sugar 1 t. at a time, beating constantly until the whites are stiff but not dry. |
| 10 | Set them aside. |
| 11 | Combine the praline paste, salt, and creme de cacao in a large mixing bowl. |
| 12 | Stir well, and add the egg yolks. |
| 13 | Whisk until smooth. |
| 14 | Add the melted butter, espresso and melted chocolate to the praline paste mixture, and blend thoroughly. |
| 15 | Then, using a rubber spatula, fold in the whipped cream. |
| 16 | Finally, very gently, fold in the egg whites. |
| 17 | Spoon the mousse into individual bowls or a large serving bowl. |
| 18 | Cover and refrigerate for 8 hours before serving. |
