Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Sweet butter -Set aside.
1 1/2 c Cocoa 4 ea Beat the egg whites until
1 c Heavy cream; well-chilled. -foamy. Gradually add
6 ea Eggs; room temperature. -remaining 10x sugar
1 ea Melt butter; stir in cocoa And beat until stiff peaks
-until smooth; cool. -form.
2 ea Whip cream in chilled steel 5 ea Gently fold cocoa mixture
-or glass bowl until stiff; -(#1) into egg yolk mix
-set aside. -(#3). *Gently*
3 ea In a large bowl, beat egg 1 1/4 c 10x sugar
-yolks with 1/2 c 10x sugar 3 ea Tb 10x sugar
-until light and 2 ea Tb Cognac
fl Mix in cognac and coffee. 1 1/2 ea Tb Strong coffee

fold in egg whites (#4). *Gently* fold in whipped cream (#2). 6.
Spoon into serving bowl. Cover and chill overnight. Remove from
'fridge' about 30 minutes before serving. Source: unknown. It has
been too many years since I ran across this in some newspaper (1983,
I think++Durham Morning Herald?) It makes the darkest, richest
chocolate mousse I've ever encountered. Posted by Brian Groover

Submitted By PAT STOCKETT On 11-30-94

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