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The recipe for this elegant and beautifully presented desert was
developed by a group effort led by Chef Lane Warner of La Fonda's La
Plazuela restaurant in Santa Fe, NM. "I was thinking of an after
dinner espresso/dessert and as a team of sous chefs and pastry chef,
together we came up with all the accompaniments," says Chef Warner.
(Read
article on Chef Warner)
Mocha Mousse
 20oz dark chocolate
3oz whole unsalted butter
8oz pasteurized egg yolks
4oz sugar
8oz pasteurized egg whites
2oz vanilla extract
8oz fresh ground coffee beans
20oz heavy cream
Heat heavy cream and place coffee in china cup.
Run cream through. Strain cream to remove all ground coffee through
a fine mesh sieve. Cool the cream and set aside. Combine chocolate
with butter and melt over double boiler. Whip yolks and half sugar
until full volume. Whip whites and remaining sugar to full volume.
Fold egg mixtures together. Fold butter chocolate mixture into egg
mixture. Whip cream until full volume, fold all ingredients together
and refrigerate.
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