Chocolate coffee mousse
French Cooking
6oz plain chocolate     Melt over a double boiler   Beat in Turn into lightly oiled mould, cover with greaseproof paper, refrigerate 3-4 hours until set. Then remove paper, dip mould in very hot water, and trun onto chilled serving dish.
3 tablespoons strong coffee  
6oz unsalted butter soften   Beat in a little at a time, to make a smooth cream
4oz castor sugar   Beat until pale yellow and form the ribbon Beat over not-quite simmering water 3-4 minutes until thick and hot, then over cold water 4-5 minutes until cool.
4 egg yolks
1/8 pt orange liqueur   beat in
4 egg whites   Beat until soft peaks form   Stir in 1/4 whites then fold in rest
pinch salt
1 tablespoon castor sugar   Sprinkle on, beat until stiff peaks form
Makes 2 pints, serves 6-8
Serve with creme anglaise or sweetened whipped cream
Rather than producing a moulded mousse, the chocolate mixture can be turned into individual serving dishes and refrigerated at least two hours or overnight.
There is another version, a plain Chocolate Mousse.