Prep Time:	30 mins
Chill Time:	20 mins

Ingredients:

• 5 oz semisweet chocoloate + 1 oz unsweetened chocolate (or 6 oz semisweet)
• 2 tbsp brandy, Cognac, or perhaps hazelnut liquer
• 2 tbsp coffee, water, or espresso
• 4 eggs
• 1 cu whipping cream

1. Melt the chocolate with the liquer and coffee or water in a small heavy saucepan over warm water, or in a double boiler. Stir until well melted, smooth, and glossy. Remove the chocolate from the heat.
2. Separate the eggs and whisk the yolks into the chocolate.
3. Whip the cream until it holds a very soft shape.
4. Swirl the egg whites above a gas flame or over hot water until they are barely warm. Beat them until they hold very soft peaks and fold about a quarter of them into the chocolate mixture.
5. Mix in the remaining whites, then fold in the whipped cream.
6. Pour into serving glasses or a serving bowl and chill.

1. Serve with a rosette of creme Chantilly sprinkled with a little grated chocolate or finely ground coffee.
2. Or spoon into serving dishes or a bowl alternately with White Chocolate Mousse and draw a knife through to make a marble design.
3. Or pour into parfait glasses side by side with Espresso-Cognac Mousse or White Chocolate Mousse.
4. Accompany with Lace Cookies.