Mocha Mousse

• 14 ounces bittersweet chocolate
• 1/2 cup espresso or strong brewed coffee
• 1 cup heavy cream
• 10 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1 to 2 tablespoons Cognac (optional)

1. Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating.
2. Remove from over boiling water.
3. Let cool to room temperature.
4. Meanwhile, whip cream until peaks hold their shape.
5. In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise).
6. Beat in vanilla.
7. If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water.
8. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam.
9. Increase speed to medium.
10. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
11. Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer.
12. If the chocolate is not, stir it briefly over boiling or hot water.
13. Add Cognac, if desired.
14. Fold in whipped cream, working quickly and being careful not to deflate the mixture.
15. Fold in half the egg whites, then remaining egg whites.
16. Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.

bittersweet chocolate, espresso, heavy cream, eggs, sugar, vanilla, salt, cognac

Taken from cooking.nytimes.com/recipes/1167 (may not work)