Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Egg yolks 8 tb Butter; soft, unsalted or
1/4 c Superfine sugar -Sweet (1 stick) cut into
2 tb Cognac -1/2" pieces
6 oz Semisweet chocolate, cut in 4 Egg whites
-small chunks 1/2 c Heavy cream; whipped
3 tb Strong coffee

Brush the inside of a 1-quart charlotte (cylindrical) or ring mold
with a film of vegetable oil. Invert the mold on paper towels to
drain. In a heatproof mixing bowl, beat the egg yolks and sugar with
a whisk, rotary or electric beater for 2 or 3 minutes or until they
are pale yellow and thick enough to form a ribbon when the whisk is
lifted from the bowl. Beat in the Cognac. Set the mixing bowl over a
pan of barely simmering (not boiling) water, and continue beating for
3 or 4 minutes or until the mixture is foamy and hot. Then set the
bowl over a pan of iced water and beat for 3 or 4 minutes longer, or
until the mixutre is cool again and as thick and creamy as
mayonnaise. In a heavy 4 to 6-quart saucepan, melt the chocolate with
the coffee over hot water, stirring constantly. When all the
chocolate has dissolved, beat in the butter, one piece at a time, to
make a smooth cream. Then beat the chocolate mixture into the egg
yolks and sugar. In a separate bowl, with a clean whisk or beater,
beat the egg whites until they are stiff enough to form stiff peaks
on the wires of the whisk. Stir about 1/4 of the egg whites into the
chocolate mixture to lighten it, then very gently fold in the
remaining egg whites. Spoon the mousse into the oiled mold or dessert
cups and refrigerate for at least 4 hours or until it has set. To
unmold and serve, run a long, sharp knife around the sides of the
mold and dip the bottom of it in hot water for a few seconds. Then
wipe the outside of the mold dry, place a shilled serving plate
upside down over the mold, and grasping both sides firmly, quickly
turn the plate and mold over. Rap the plate on a table and the mousse
should slide easily out of the mold. If the mousse doesn't unmold at
once, repeat the whole process. With a wire whisk, rotary or electric
beater, whip the chilled cream in a large bowl until it is firm
enough to hold it's shape softly. Garnish with mousse with the
whipped cream and serve.

Source: Recipes: The Cooking of Provincial France, Foods of the World,
Time/Life Books (c) 1968 Typed by .\ichele Submitted By
COOKING FROM QUILT COUNTRY ORIGINAL POST On 18 JULY 1992
Submitted By MARY LOU KAKANOWSKI On 11-30-94

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