Gingered Chocolate Mousse

1. 1

   Melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water.

2. 2

   Remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired.

3. 3

   Chop half the ginger and add to the chocolate.

4. 4

   Slice remaining ginger and set aside.

5. 5

   Whisk egg whites in separate bowl with electric mixer until soft peaks form.

6. 6

   Stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.

7. 7

   Divide between four small dessert glasses and chill at least 3 hours until set.

8. 8

   Whip cream lightly and spoon on top of the mousses.

9. 9

   Garnish with remaining ginger, dust with cocoa, and serve.

No additional tips available.