Anne Burrell's Chocolate Mousse

• 6 ounces semisweet chocolate
• 2 egg yolks
• 14 cup sugar
• 2 tablespoons coffee liqueur
• 1 12 cups heavy cream
• fruit, nuts, cookies (optional) or whipped cream, for serving (optional)

1. Special Equipment: 4 (6 to 8-ounce) individual serving dishes
2. Melt the chocolate over a double boiler setup.
3. While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size.
4. Whisk in the coffee liqueur.
5. When the chocolate has melted, whisk it into the egg yolk mixture.
6. In a medium bowl, whip the heavy cream to medium peaks.
7. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture.
8. Repeat this process until all the cream is incorporated.
9. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
10. Garnish with fruit, nuts, cookies or whipped cream.
11. Chocolaty delicious.

chocolate, egg yolks, sugar, coffee liqueur, heavy cream, nuts

Taken from www.food.com/recipe/anne-burrells-chocolate-mousse-371860 (may not work)