Mousse au Chocolat

Mousse au Chocolat

Mousse au Chocolat   Chocolate Mousse


1 package 8-ounce semi-sweet chocolate pieces
1/3 cup hot brewed coffee
4 egg yolks
2 tablespoons apricot brandy or any brandy
4 egg whites
3 tablespoons sugar


1. Put chocolate pieces and hot coffee in a blender; whirl 30 seconds or until smooth. 

2.  Add egg yolks and brandy; whirl on high 30 seconds. 

3.  Beat egg whites, gradually beat in sugar, fold in chocolate mixture until no white streaks remain.  Spoon into 8 parfait glasses.  Chill, freezes nicely. 


Preparation: 10 minutes
Chilling: 1 hour
Makes 8 Servings
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