I want to make chocolate mousse for a dinner party tomorrow. I was going to use Julia's recipe, but after cooking and cleaning am too tired to deal with the pot tango. On epicurious, I found this recipe: http://www.epicurious.com/recipes/foo.... It looks much easier, but I would like to add a raspberry liquor and coffee. If I add them to this recipe, will I need to add more butter and sugar to minimize the liquidity? In other words, make the proportions like Julia's.
Alternatively, can I combine Julia's steps 1 and 2 and melt the chocolate into the egg mixture, the way epicurious does, and omit the beating over cold water step?
Many many thanks,