Mousse Au Chocolat (Chocolate Mousse)

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup sugar
• 1/4 cup water
• 2 eggs, separated
• 2 extra egg yolks
• 1/3 cup espresso
• 1/3 cup very strong coffee
• 2 tablespoons Grand Marnier (optional)
• 6 tablespoons unsalted butter, softened
• 2 cups heavy cream, whipped to soft peaks

1. Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
2. Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
3. Boil 3 to 4 minutes.
4. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
5. Gradually add the sugar syrup, beating constantly.
6. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
7. Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
8. Stir in the melted chocolate.
9. Beat the egg whites with a rotary or electric beater until stiff and shiny.
10. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
11. Finally, fold in the whipped cream.
12. Pour into a large serving bowl and refrigerate until serving time.

bittersweet chocolate, sugar, water, eggs, extra egg yolks, espresso, coffee, grand marnier, unsalted butter, heavy cream

Taken from www.food.com/recipe/mousse-au-chocolat-chocolate-mousse-82175 (may not work)