Categories: Chocolate, Desserts 
      Yield: 6 servings 
  
      4    Egg yolks 
    1/4 c  Superfine sugar 
      2 tb Cognac 
      6 oz Semisweet chocolate, cut in 
           -small chunks 
      3 tb Strong coffee 
      8 tb Butter; soft, unsalted or 
           -Sweet (1 stick) cut into 
           -1/2" pieces 
      4    Egg whites 
    1/2 c  Heavy cream; whipped 
  
  Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a 
  film of vegetable oil. Invert the mold on paper towels to drain. 
    In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, 
  rotary or electric beater for 2 or 3 minutes or until they are pale yellow 
  and thick enough to form a ribbon when the whisk is lifted from the bowl. 
  Beat in the Cognac. 
    Set the mixing bowl over a pan of barely simmering (not boiling) water, 
  and continue beating for 3 or 4 minutes or until the mixture is foamy and 
  hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes 
  longer, or until the mixture is cool again and as thick and creamy as 
  mayonnaise. 
    In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over 
  hot water, stirring constantly. When all the chocolate has dissolved, beat 
  in the butter, one piece at a time, to make a smooth cream. Then beat the 
  chocolate mixture into the egg yolks and sugar. 
    In a separate bowl, with a clean whisk or beater, beat the egg whites 
  until they are stiff enough to form stiff peaks on the wires of the whisk. 
  Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, 
  then very gently fold in the remaining egg whites. Spoon the mousse into 
  the oiled mold or dessert cups and refrigerate for at least 4 hours or 
  until it has set. 
    To unmold and serve, run a long, sharp knife around the sides of the mold 
  and dip the bottom of it in hot water for a few seconds. Then wipe the 
  outside of the mold dry, place a chilled serving plate upside down over the 
  mold, and grasping both sides firmly, quickly turn the plate and mold over. 
  Rap the plate on a table and the mousse should slide easily out of the 
  mold. If the mousse doesn't unmold at once, repeat the whole process. 
    With a wire whisk, rotary or electric beater, whip the chilled cream in a 
  large bowl until it is firm enough to hold it's shape softly. Garnish with 
  mousse with the whipped cream and serve. 
   
  Source: Recipes: The Cooking of Provincial France, Foods of the World, 
  Time/Life Books (c) 1968 Typed by .\\ichele