Does anyone have the cook's illustrated chocolate mousse recipe?

I %26lt;3 it so much, but i can't find my copy!!!


thanks|||This is just for the basic chocolate mousse. They have a few different ones on there now.





Serves 6 to 8. Published July 1, 1996.





For an extra creamy chocolate mousse, fold in one cup of heavy cream that鈥檚 been whipped instead of the one-half cup called for here. Make this mousse at least two hours before you wish to serve it to let the flavors develop, but serve it within twenty-four hours because flavor and texture will begin to deteriorate.





INGREDIENTS


6 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse


4 tablespoons unsalted butter


pinch table salt


1 teaspoon vanilla extract


2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum


4 large eggs , separated


2 tablespoons granulated sugar


1/2 cup heavy cream , plus extra for garnish


INSTRUCTIONS


1. Melt chocolate any of the following three ways: in medium bowl set over large saucepan of barely simmering water; in uncovered Pyrex measuring cup microwaved at 50 percent heat for 3 minutes, stirring once at 2 minute mark; or in ovenproof bowl set in 350-degree oven for 15 minutes. Whisk butter into melted chocolate, 1 tablespoon at a time; stir in salt, vanilla, and coffee or liquor until completely incorporated. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next; set chocolate mixture aside.





2. Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. Beat with electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar; beat to soft peaks. Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.





3. Whip cream to soft peaks; gently fold into mousse. Spoon portion of mousse into six to eight individual serving dishes or goblets. Cover and refrigerate to blend flavors, at least 2 hours. (Can be covered and refrigerated up to 24 hours.) Serve with additional whipped cream.|||I'm not a member, but here's the cook's illustrated site: http://www.cooksillustrated.com/recipes/鈥?/a>