- 6 ounces fine semi-sweet chocolate
- 2 tablespoons butter
- 1/2 cup cream
- 6 egg yolks
- 1/4 cup coffee liqueur
- 4 egg whites
- Melt chocolate with butter in a double boiler over steaming water; don't allow even a drop of water to get in the chocolate. While chocolate and butter are melting, meanwhile, whip cream until stiff.
- Stir chocolate and butter until smooth and shiny. Beat in the egg yolks, one at a time. Add coffee liqueur and stir. Slowly fold in the whipped cream. Refrigerate 30 minutes (while keeping the egg whites at room temperature).
- Whip egg whites to stiff peak stage. Fold this into the mousse.Portion into four serving cups (wine glasses are nice) and cover with saran wrap; refrigerate several hours or overnight. Serve with a dollop of whipped cream sprinkled with shaved chocolate.