| CHOCOLATE MOUSSE 15 EGGS, SEPARATED 1 CUP SUGAR 3/4 CUP STRONG COFFEE 1/4 CUP GRAND MARNIER OR BRANDY 1 LB SEMI-SWEET CHOCOLATE 4 CUPS HEAVY CREAM PLACE CHOCOLATE, COFFEE & LIQUOR IN A HEAT RESISTANT BOWL AND PLACE OVER SIMMERING WATER TO MELT THE CHOCOLATE *NOTE; DO NOT LEAVE CHOCOLATE ON HEAT TOO LONG WHISK TOGETHER THE EGGS YOLKS & SUGAR IN A HEAT RESISTANT BOWL PLACE OVER SIMMERING WATER & WHISKING UNTIL THE EGGS ARE AT THE RIBBON STAGE, ABOUT 10 TO 15 MINUTES ADD THE EGG MIXTURE TO THE MELTED CHOCOLATE/COFFEE MIXTURE WHISK TO COMBINE REFRIGERATE THE CHOCOLATE MIXTURE TO COOL, STIRRING EVERY SO OFTEN TO INCORPORATE AIR *NOTE; AT THIS STAGE YOU CAN STOP AND HOLD THE CHOCOLATE IN FRIDGE FOR SEVERAL DAYS, BEFORE PROCEEDING (ONCE YOU ADD THE WHIPPED CREAM, THE MOUSSE WILL BEGINS TO BREAK DOWN) IN A BOWL OF AN ELECTRIC MIXER, WHIP THE CREAM TO SOFT, TO STIFF PEAKS (DO NOT OVER WHIP) FOLD IN 1/3 CREAM TO LIGHTEN THE CHOCOLATE MIXTURE FOLD IN THE REMAINING CREAM REFRIGERATE ABOUT 2 HOURS UNTIL MOUSSE HAS THICKENED SLIGHTLY & IS READY TO PIPE INTO DECORATIVE GLASSES SERVE WITH ADDITIONAL SWEETENED WHIPPED CREAM & CHOCOLATE SHAVINGS SERVING OPTIONS; SERVE WITH COOKIE(S), FRESH RASPBERRIES OR OTHER FRESH FRUIT, SUCH AS BANANAS *COOKS NOTES; ONLY HOLDS A FEW DAYS BEFORE IT BEGINS TO BREAK DOWN & SEPERATES |