Chocolate mousse(2)

  
                            Chocolate Mousse (2) 
  
 Recipe By     :  
 Serving Size  : 1    Preparation Time :0:00 
 Categories    : Mousses 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    1      c             semisweet chocolate chips 
    4      T             strong coffee 
    4                    egg yolks 
      3/4  c             sugar 
      1/4  c             orange liqueur 
    1 1/2  sticks        softened unsalted butter (not margarine) 
    4                    egg whites, room temperature 
                         pinch of salt 
    2      T             sugar 
  
  Combine chocolate and coffee in double boiler over almost-simmering water.
 Stir till chocolate begins to melt, then go to next step.  
  Beat egg yolks while gradually adding sugar.  Beat 2 or 3 minutes till 
 mixture is thick, pale, and forms a slowly dissolving ribbon when beater is
 
 lifted.  Beat in the liqueur.  Set mixing bowl in a pan of almost-simmering
 
 water.  Beat at moderate speed till warm and foamy.  Remove from heat and
 beat 
 till cool.  
  Stir chocolate till smooth, gradually beat in butter.  Beat this mixture
 into 
  the yolk mixture, set aside. 
  
  Beat egg whites slowly till they begin to foam, add salt.  Increase speed 
 gradually to fast. Beat till soft peaks are formed.  Sprinkle in sugar and 
 beat till stiff peaks are formed.  Stir one fourth of the egg whites into
 the 
 chocolate.  Scoop the rest on top and *delicately* fold them in. 
 Immediately 
 turn the mousse into a serving bowl, lightly oiled metal mold, or
 individual 
 cups.  Cover and chill overnight.  Serve with whipped cream if desired. 
  
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 Eileen