4 egg yolks
1/4 cup of sugar
2 Tbsp of Cognac
6 oz of semisweet chocolat, cut in chunks
3 Tbsp of strong coffee
8 Tbsp of soft unsalted butter, cut in 1/2 inch pieces
4 egg whites
1/2 cup of heavy cream, whipped
- In a mixing bowl, beat the egg yolks and the sugar until they are pale yellow and thick enough to form a ribbon.
- Add the Cognac.
- Cook on a double boiler for 3 or 4 minutes until the mixture thickens.
- Cool by dipping the bowl in cold water.
- In a heavy 1 quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly until the chocolate has dissolved.
- Beat in the butter, one piece at a time, to make a smooth cream.
- Add the chocolate mixture to the egg yolks.
- Beat the egg whites until they form soft peaks on the wire.
- Stir 1/4 of the egg whites into the chocolate mixture to lighten it.
- Then, very gently fold in the remaining egg whites.
- Spoon the mousse into dessert cups and refrigerate for at least 4 hours or until it has set.
- Whip the chilled cream and decorate each cup before serving.