Bittersweet Chocolate Mousse

4 ounces bittersweet chocolate, chopped

2 tablespoons grapeseed or canola oil

2 teaspoons instant coffee, dissolved in 1 teaspoon hot water

6 large egg whites

1/4 teaspoon cream of tartar

2 tablespoons sugar

Place chocolate in a large microwave-safe bowl and melt on medium-low, about 2 minutes. Whisk in oil and coffee and blend until smooth. Set aside.

In a large bowl of an electric mixer, beat egg whites and cream of tartar on medium speed. Gradually add sugar and continue beating until you have soft peaks.

Fold 1/4 of the chocolate mixture into the egg whites, then fold egg white mixture into remaining chocolate mixture and stir until completely incorporated. Divide among dessert dishes and chill 1 hour before serving.

Serves 6.

From “Getting Thin and Loving Food” by Kathleen Daelemans