Creamy Mocha Mousse

• 1 1/2 Tbsp. instant coffee
• 2 Tbsp. boiling water
• 1 (6 oz.) pkg. semi-sweet chocolate pieces
• 3 eggs, separated
• 2 Tbsp. brandy
• 1/3 c. sugar
• 1/2 c. heavy cream, whipped
• candied rosebuds (optional)
• mint leaves (optional)

1. Stir instant coffee into boiling water in small heavy saucepan until completely dissolved.
2. Add chocolate; place over low heat, stirring just until chocolate melts.
3. Remove from heat.
4. Whisk egg yolks into chocolate mixture one at a time, beating well after each.
5. Stir in brandy.
6. Beat egg whites in medium bowl until foamy; beat in sugar gradually, one tablespoon at a time, forming soft peaks.
7. Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses.
8. Chill 1 hour.
9. Garnish with whipped cream rosette.
10. Add a candied rosebud and mint leaf if you wish.

instant coffee, boiling water, semisweet chocolate pieces, eggs, brandy, sugar, heavy cream, candied rosebuds, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763217 (may not work)