Mousse Au Chocolat
|Semisweet chocolate pieces||8 Ounce (1 package)|
|Hot brewed coffee||1⁄3 Cup (5.33 tbs)|
|Apricot brandy/Any fruit flavored brandy||2 Tablespoon|
Combine chocolate pieces and hot coffee in the container of an electric blender; cover container.
Whirl at high speed for 30 seconds, or until smooth.
Add egg yolks and brandy to container; cover.
Whirl at high speed for 30 seconds.
Beat egg whites until foamy and double in volume in a medium size bowl; gradually beat in sugar until well blended.
Fold in chocolate mixture until no streaks of white remain.
Spoon into 8 parfait glasses or a serving bowl.
Chill at least 1 hour.
To serve: Garnish with whipped cream and party candy patties (from a 11 ounce package).