Chocolate Mousse

• 9 ounces Couverture or best-quality bittersweet chocolate, chopped
• 2 tablespoons espresso or other strong coffee
• 1 stick (1/2 cup) softened unsalted butter, cut into bits
• 4 large egg yolks
• 2/3 cup plus 2 tablespoons fine granulated sugar or instant sugar
• 4 tablespoons coffee flavored liqueur
• 1 cup heavy cream, whipped
• Creme Anglaise or lightly whipped sweetened cream as an accompaniment

1. In the top of a double boiler set over simmering water combine the chocolate and the espresso.
2. Heat the mixture, stirring, until just melted.
3. Remove the pan from the heat and whisk in the butter, a little at a time, until smooth.
4. In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons.
5. Beat in the coffee-flavored liqueur.
6. Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch.
7. Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon.
8. Mixture should have consistency of mayonnaise.
9. Whisk yolk mixture into chocolate mixture.
10. In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry.
11. Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream.
12. Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly.
13. Serve with Creme Anglaise or whipped cream.
14. Drink: Coffee

bittersweet chocolate, espresso, unsalted butter, egg yolks, sugar, coffee, heavy cream, creme anglaise

Taken from www.foodnetwork.com/recipes/chocolate-mousse-recipe0.html (may not work)