Mousse au Chocolat
Serves 6 to 8

8 squares (1-ounce size) semisweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup coffee concentrate
2 tablespoons Grand Marnier
6 tablespoons (3/4 stick) sweet butter, softened
2 cups heavy cream, whipped

Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. Gradually add the sugar syrup, beating constantly. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly. Stir in the melted chocolate.

Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk. Finally, fold in the whipped cream. Pour into a large serving bowl and refrigerate until serving time.

You can, if you like, garnish the top with cocoa, whipped cream, or chocolate curls. You may also omit the egg whites and add 1 more cup of heavy cream to the recipe.