ESPRESSO MOUSSE
1 1/4 c. granulated sugar1/3 c. cocoa2 env. unflavored gelatin2 c. cold espresso2 eggs, separated1 tsp. vanilla1 (8 oz.) cream cheese, softened1 c. heavy cream
Combine 1 cup sugar, cocoa, gelatin and espresso in a saucepan. Beat egg yolks lightly, add to cocoa mixture. Cook over medium heat, stirring occasionally, until gelatin is dissolved and mixture is slightly thickened. Remove from heat. Stir in vanilla. Cool to room temperature. Whip cream cheese in large bowl. Add gelatin mixture, blend thoroughly. Beat egg whites until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Beat heavy cream. Fold egg whites and whipped cream into gelatin mixture. Pour into a 1 1/2 quart serving bowl. Cover, chill several hours or overnight. Unmold and serve with mounds of whipped cream spooned around the edge of the mousse.
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