French Chocolate Mousse Recipe
In top of double boiler combine 4 egg yolks and 1/4 cup cognac; beat with electric mixer. Add 1/2 cup sugar, beating till thick and lemon-colored. Place over boiling water. (Upper pan should not touch water.) Cook and stir till mixture thickens slightly about 10 minutes. Transfer top of double-boiler to pan of cold water; beat about 3 minutes till consistency resembles mayonnaise. Dissolve 1 teaspoon of instant coffee crystals in 1/4 cup hot water. Melt together one 6-ounce package semisweet chocolate pieces and 1/2 cup butter over low heat. Sir in coffee mixture. Remove from heat. Stir into egg yolk mixture. Beat 4 egg white till soft peaks form Gradually add 1 tablespoon sugar; beat till stiff peaks form. Fold into chocolate mixture. Pour into 8 small souffle dishes or sherbets. Cover and chill at least 3 hours or overnight: Serve topped with whipped cream. Makes 8 servings.