Mousse Au Chocolate

1. 1

   Pour a little of the chocolate into the bowl with the egg yokes so that they are tempered (meaning the get to the same temperature as the chocolate) and then add the yokes in one at a time while stirring slowly.

2. 2

   Add in (everyone's favorite) 1 oz ++(more or less) Cognac or Grand Marnier

3. 3

   Pour this into a bowl (from here on out, you need to work a little quickly so that the chocolate does not set on you)

4. 4

   Fold in

5. 5

   1 cup heavy cream, whipped (1/2 pint)

6. 6

   6 egg whites, beaten stiff

7. 7

   If desired, one can add grated orange peels (zest) for an orangey taste (my mother's invention)

8. 8

   Refrigerate (approximately 8 hours but I recommend making this a day before)

9. 9

   Remove the mousse from refrigerator 15 minutes before serving. Serve with whipped cream

No additional tips available.