Chocolate Mousse

• 6 ounces, weight Bittersweet Or Semisweet Chocolate, Chopped
• 6 ounces, weight Unsalted Butter, Cut Into Small Pieces
• 1/4 cups Dark-brewed Coffee
• 4 whole Large Eggs, Separated
• 2/3 cups Plus 1 Tablespoon Sugar
• 2 Tablespoons Amaretto
• 1 Tablespoon Water
• 1 pinch Salt
• 1/2 teaspoons Vanilla Extract

1. Fill your double boiler about halfway with water, place over medium heat. Or, you can place a heat safe bowl over a saucepan. In the top portion of the double boiler melt together the chocolate, butter, and coffee. Stir until smooth. Do not burn. Remove from heat and set aside.
2. Fill a large bowl with ice water and set this aside also.
3. You will need to place another heat safe bowl over the simmering water. In the top bowl, whisk the yolks of the eggs with 2/3 cup sugar, amaretto, and water for about 3 minutes until the mixture is thick. Watch it closely so that it does not burn and whisk constantly. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick.
4. Once thickened, slowly add the chocolate mixture. Mix well.
5. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Add the remaining 1 tablespoon of sugar and continue to beat. Once you have stiff peaks, add the vanilla.
6. Fold the egg whites into the chocolate/egg mixture. Keep folding gently until smooth. Separate into individual servings and refrigerate for about 3 hours.

weight bittersweet, butter, ubc, eggs, sugar, water, salt, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-mousse-3/ (may not work)