Chocolate Mousse

1. 1

   In a large steel bowl, combine egg yolks, 1/4 cup sugar, coffee and butter.

2. 2

   Place over water bath, heat, stirring constantly until thermometer reads 160F, about 5 minute.

3. 3

   Remove from water bath and add finely chopped chocolate, stir, until melted and incorporated.

4. 4

   Stir in brandy

5. 5

   If little pieces of cooked egg appear, strain through fine sieve into a clean bowl.

6. 6

   Beat the fresh egg whites until soft peaks form.

7. 7

   Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form.

8. 8

   Fold 1/4 of the whites into the chocolate mix.

9. 9

   Then fold in the remaining whites.

10. 10

    Refrigerate for 1 hour until the mix mounts.

11. 11

    Pour in large glass dish (chill 3+hours) or in 6 separate dishes (chill 2 hours)

12. 12

    Decorate with whipping cream, if desired.

13. 13

    Can be made 1 day ahead.

No additional tips available.