1/3 cup very hot instant coffee
1 6 oz pkg semi-sweet chocolate pieces
4 egg yolks
2 Tbsp crème de cacao liqueur
4 egg whites
chopped nuts (optional)
Blend the hot coffee and chocolate in blender on high until
very smooth (~30 seconds). Add the egg yolks and crème de
cacao and blend on high until thick and smooth (~30
seconds). In large mixing bowl, beat the egg whites until
stiff. Fold the chocolate mix into the egg whites and
continue folding until no white streaks remain. Pour
mixture into serving bowl and refrigerate 2 – 24 hours.
Before serving, use whisk or electric mixer to whip the
heavy cream with sugar. Accompany mousse with whipped cream
and chopped nuts, and then savor every spoonful!