Chocolate Mousse

Chocolate Mousse



1-ounce squares semisweet chocolate
cup sugar
cup water
egg yolks
tablespoons cognac or strong coffee
cup heavy cream



Melt the chocolate.


Boil the sugar and water together until clear and syrupy (approx. 3 to 5 minutes or so).


Put chocolate into food processor or mixing bowl.  Turn on food processor or mixer.  While beating chocolate, first add the hot syrup and then the egg yolks, one at a time.  Add the cognac.  Turn off food processor or mixer.  Cool mixture to room temperature.


Whip cream until stiff.  Gently fold whipped cream into chocolate mixture.  Spoon into your prettiest individual serving dishes.  Chill for at least 3 hours. 


Serve topped with whipped cream. 


Serves 6 to 8.