Byerly'S Chocolate Mousse

• 1 (12 oz.) pkg. semi-sweet chocolate chips
• 1/4 c. coffee
• 1/4 c. orange-flavored liqueur
• 2 egg yolks
• 1/2 c. whipping cream
• 2 Tbsp. sugar
• 4 egg whites
• dash of salt
• 1/2 c. whipping cream
• 1 tsp. sugar
• 1/4 tsp. vanilla
• chocolate curls (optional)

1. Melt chocolate chips; stir in coffee and liqueur.
2. Let cool to room temperature; stir in egg yolks.
3. Whip 1/2 cup cream until thickened; gradually whip in 2 tablespoons sugar until stiff peaks form.
4. Beat egg whites with salt until stiff.
5. Gently fold egg whites into whipped cream.
6. Stir about 1/3 whipped mixture into chocolate.
7. Fold in remaining whipped mixture.
8. Pour into 8 individual dessert cups or dishes.
9. Refrigerate until set, about 2 hours.

semisweet chocolate chips, coffee, orangeflavored liqueur, egg yolks, whipping cream, sugar, egg whites, salt, whipping cream, sugar, vanilla, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177614 (may not work)