Choco­late Mousse Recipe

Use very fresh eggs as they are not cooked.

2 cups semi-sweet choco­late chips or 12 oz (375 g) semi-sweet or bit­ter­sweet choco­late, cut in chunks
¾ cup very hot double-strength brewed cof­fee
6 eggs, sep­a­rated
2 to 3 tbsp brandy, scotch or dark rum

Place choco­late chips in blender or food proces­sor. Add cof­fee; blend until smooth. Blend in egg yolks, one at a time, then brandy. Trans­fer mix­ture to large bowl.

In another bowl, beat egg whites until soft peaks form. Gen­tly fold into choco­late mix­ture. Trans­fer to medium glass serv­ing bowl or indi­vid­ual dessert dishes. Chill.

Makes 6 servings.

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