• 1/2 pound bittersweet chocolate (use a dark, imported bittersweet chocolate such as Lindt, Tobler, or Suchard)
• 6 tbsp strong coffee (or very strong Sanka)
• 5 eggs, separated salt
• whipped cream (1 pint heavy cream, whipped with 1/4 cup sugar, 2-3 tsps vanilla, and 1/4 tsp almond extract)
• grated chocolate

1. Melt chocolate slowly in the top of a double boiler. Blend in coffee, stirring until smooth. Remove from heat.
2. Beat egg yolks with an electric mixer until lemon colored. Mix in melted chocolate and set aside.
3. Beat egg whites with a pinch of salt with an electric mixer until soft peaks form. Remove from mixer, finish beating by hand, with large wire whisk until stiff hut not dry peaks form.
4. Fold chocolate mixture very carefully into whites. Do not stir. When well mixed, pour into a souffle dish and cover with plastic wrap. Refrigerate mousse several hours or overnight.
5. When firm, mound a large spoonful of whipped cream on mousse. Sprinkle with grated chocolate.
6. If mousse is to he transported, spread cream evenly on top and sprinkle with chocolate.

Recipe makes 6 to 8 servings of Bittersweet Chocolate Mousse.