Real French Chocolate Mousse

Directions

1. 1

   4 Egg yolks 1/4 c Superfine sugar 2 tb Cognac 6 oz Semi--sweet chocolate, cut -into small chumnks 3 tb Strong coffee 8 tb Soft unsalted (swe

2. 2

   Invert the mold on paper towels to drain

3. 3

   In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale

4. 4

   Beat in the cognac

5. 5

   Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foa

6. 6

   Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as

7. 7

   In a heavy 4 to 6 cup saucepan, melt the chocolate with the coffee over hot water, stirring constantly

8. 8

   When all of the chocolate has dissolved, beat in the butter--one piece at a time--to make a smooth cream