Chocolate coffee mousse

French Cooking. Makes 2 pints, serves 6-8. 12 steps

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

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.