French Chocolate Mousse
- 4 Egg Yolks
- 1/4 Cup Cognac
- 1/2 Cup Sugar
- 1 teaspoon instant coffee crystals
- 1/4 Cup hot water
- 6oz Semi-Sweet Chocolate
- 1/2 Cup Butter
- 4 Egg Whites
- 1 tablespoon Sugar
- In top of Double Boiler combine 4 egg yolks and 1/4 Cup cognac; beat with electric mixer. Add 1/2 Cup sugar, beating until thick and lemon-colored. Place over boiling water. (Upper pan should not touch water.) Cook and stir just till mixture thickens slightly, about 10 minutes. Transfer top of boiler to pan of cold water; beat till mixture is consistency of mayonnaise, 3 to 4 minutes. Dissolve 1 teaspoon instant coffee crystals in 1/4 cup hot water. Melt together on 6-oounce package semisweet chocolate pieces and 1/2 cup butter over low heat. Stir in coffee mixture. Remove from heat. Stir in yolk mixture. Beat 4 Egg whites till soft peaks form. Gradually add 1 Tablespoon sugar; beat till stiff peaks. Fold in chocolate mixture. Pour in-to 8 small souffle dishes or sherbets. Cover and chill at least 3 hours or overnight. Serve topped with whipped cream. Makes 8 servings.
egg yolks, cognac, sugar, instant coffee crystals, water, chocolate, butter, egg whites, sugar
Taken from www.epicurious.com/recipes/member/views/french-chocolate-mousse-50114616 (may not work)