Mousse Au Chocolat
|Dark cooking chocolate||8 Ounce, broken into small pieces (About 225 Gram)|
|Strong black coffee||3 Tablespoon|
|Unsalted butter||1 1⁄2 Ounce, cut into small pieces (About 40 Gram)|
|Eggs||4 , separated|
Combine the chocolate and coffee in a heatproof bowl.
Put the bowl over a saucepanhalf-filled with hot water and set the pan over moderately low heat.
Cook the mixture, beating constantly with a wooden spoon, until the chocolate has melted and the mixture is smooth.
Beat in the butter, a few pieces at a time, and continue beating until it is thoroughly blended.
Add the egg yolks and cook, beating constantly, for 5 minutes, or until the mixture has thickened and is smooth.
Do not let the mixture come to the boil.
Remove the pan from the heat and the bowl from the pan.
Stir in the brandy and set the mixture aside for 30 minutes to cool completely.
Meanwhile, beat the egg whites until they form stiff peaks.
Quickly fold the egg whites into the chocolate mixture.
Spoon the mousse into individual serving glasses and chill for 4 hours, or overnight.