Chocolate Mousse

1. Melt together over double boiler.

• 12 ounce semi sweet chocolate
•   3 ounces butter

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2. Combine in a large bowl

• 3 egg yolks (use pasteurized eggs)
• 1 teaspoon instant coffee
• 1/4 cup coffee liqueur (kahlua)
• 1/2 cup sifted confectioner sugar

3. Slowly combine chocolate mixture with 2nd mixture. Set aside.

4. Whip up 2 cups heavy cream until firm & peaks form.

5. Whip up the remaining 3 egg whites until stiff soft peaks form.

6. Combine (fold) in cream to chocolate mixture. Next fold in egg whites.  Keep refrigerated until use.

*Tip: use an egg separator to separate the yolks from the whites.