Chocolate Mousse

Chocolate mousseChocolate Mousse
• 1 ½ pounds chocolate chips
• ½ cup prepared MOKK-A Espresso coffee
• ½ cup Grand Marnier
• 4 egg yolks
• 2 cups heavy cream, chilled
• ¼ cup granulated sugar
• 8 egg whites
• pinch of salt
• ½ teaspoon vanilla extract

Melt chocolate in a heavy saucepan over very low heat, stirring constantly.  (My mistake was to use a double boiler apparently)

Add espresso coffee (MOKK-A), then Grand Marnier stirring until well blended.  Let cool to room temperature.

Add egg yolks one at a time, beating thoroughly after each addition.

Whip 1 cup of the cream until thickened, then gradually beat in sugar until stiff.

Beat egg whites with salt until stiff.  Gently fold egg whites into cream.

Stir about ¼ of cream egg mixture into chocolate mixture.  Then scrape remaining cream and egg mixture over lightened chocolate base and fold together gently.

Pour into eight individual ramekins, tea cups or glasses, or into a serving bowl.

Refrigerate for two hours or until set.

Before serving, whip remaining cream until thickened, add vanilla and whip to soft peaks.  Top each portion of the mouse with a share of the cream.