Chocolate Mousse

Directions

1. 1
   Place the chocolate and butter in the top of a double boiler on low heat.
2. 2
   Slowly melt the chocolate, stirring constantly.
3. 3
   Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well.
4. 4
   Let cool for about 10 minutes.
5. 5
   Using electric beaters, beat the egg whites until stiff.
6. 6
   Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites.
7. 7
   There should be not white streaks visible.
8. 8
   Pour mousse into 1 quart (950 ml) serving dish and refrigerate overnight.
9. 9
   Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.