Gingered Chocolate Mousse

Directions

1. 1
   Melt chocolate, coffee, and butter in a heatproof bowl over a pan of simmering water.
2. 2
   Remove from heat, beat in egg yolks, one at a time, and add brandy or liqueur, if desired.
3. 3
   Chop half the ginger and add to the chocolate.
4. 4
   Slice remaining ginger and set aside.
5. 5
   Whisk egg whites in separate bowl with electric mixer until soft peaks form.
6. 6
   Stir a large spoon of whites into the chocolate mixture, then gently fold in the rest.
7. 7
   Divide between four small dessert glasses and chill at least 3 hours until set.
8. 8
   Whip cream lightly and spoon on top of the mousses.
9. 9
   Garnish with remaining ginger, dust with cocoa, and serve.