Categories: Desserts, Chocolate 
      Yield: 8 servings 
  
    2/3 oz Good-quality semisweet 
           -chocolate 
      2 oz Good-quality unsweetened 
           -chocolate 
      2 c  Heavy or whipping cream 
      3    Eggs, separated 
    1/4 c  Confectioner's sugar 
    1/2 c  Praline paste 
    1/8 ts Salt 
    1/4 c  Brown creme de cacao 
      1 tb Unsalted butter, melted & 
           -cooled to room temp 
      1 tb Brewed espresso or very 
           -strong coffee, cooled 
  
  Calories     per serving:             Number of Servings:   8 Fat grams per 
  serving:              Approx. Cook Time: Cholesterol per serving: Marks: 
   
  *DIRECTIONS  +++* 
   
  1.  Break both the chocolates into chunks and place them in the top of a 
  double boiler over simmering water.  Heat until melted, stirring 
  occasionally.  Set aside and cool to lukewarm. 
   
  2.  Whip the cream until it is stiff and doubled in volume.  Set it aside. 
   
  3.  Beat the egg whites until they form soft peaks.  Then add the 
  confectioners' sugar 1 T. at a time, beating constantly until the whites 
  are stiff but not dry.  Set them aside. 
   
  4.  Combine the praline paste, salt, and creme de cacao in a large mixing 
  bowl.  Stir well, and add the egg yolks.  Whisk until smooth. 
   
  5.  Add the melted butter, espresso and melted chocolate to the praline 
  paste mixture, and blend thoroughly.  Then, using a rubber spatula, fold in 
  the whipped cream.  Finally, very gently, fold in the egg whites. 
   
  6.  Spoon the mousse into individual bowls or a large serving bowl. Cover 
  and refrigerate for 8 hours before serving. 
   
  Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins