8 oz Good Quality Sweet or Semi Sweet Chocolate
¼ C Strong Coffee
¾ Stick Unsalted Butter softened
3 Egg Separated
¼ t Salt
¼ C Sugar
1 C Heavy Whipping Cream
1/8 C Tia Maria (optional)
Ice Cubes with Water
Break chocolate into a 2 quart saucepan, add coffee. Cover the pan and set it into a larger pan of simmering water. At once, remove water pan from heat and set aside.
In 5 minutes or so, when chocolate is melted and smooth, beat in softened butter and egg yolks. In a clean dry bowl, beat 3 egg whites until foaming, beat in salt and continue beating until the egg whites form soft peaks.
Continue beating and sprinkle in sugar. Beat until egg whites form stiff, shining peaks. Fold them delicately into the chocolate mixture.
Pour whipping cream into a metal bowl and set in a larger bowl containing a tray of ice and water. Using a large balloon-shaped whisk or a hand held electric beater, whip the cream until doubled in volume (to beat in as much air as possible, circulate beater about the bowl); beater should leave light traces in the surface of the cream – do not over beat. Add Tia Maria and mix just enough to incorporate.
Fold the cream into the chocolate.
Turn the mousse into an attractive serving bowl or into individual cups.
Cover and chill several hours.
Decorate with whipped cream or fresh fruit.
Serves 6 – 8.