Chocolate Mousse

Directions

1. 1
   In a large steel bowl, combine egg yolks, 1/4 cup sugar, coffee and butter.
2. 2
   Place over water bath, heat, stirring constantly until thermometer reads 160F, about 5 minute.
3. 3
   Remove from water bath and add finely chopped chocolate, stir, until melted and incorporated.
4. 4
   Stir in brandy
5. 5
   If little pieces of cooked egg appear, strain through fine sieve into a clean bowl.
6. 6
   Beat the fresh egg whites until soft peaks form.
7. 7
   Gradually beat in remaining 1/4 cup sugar until stiff, moist peaks form.
8. 8
   Fold 1/4 of the whites into the chocolate mix.
9. 9
   Then fold in the remaining whites.
10. 10
    Refrigerate for 1 hour until the mix mounts.
11. 11
    Pour in large glass dish (chill 3+hours) or in 6 separate dishes (chill 2 hours)
12. 12
    Decorate with whipping cream, if desired.
13. 13
    Can be made 1 day ahead.