Ingredients:
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Directions:
In a small bowl, sprinkle gelatin over 1 cup of coffee; let soften for 5 minutes.
In the top of a double boiler, with an electric mixer, beat egg yolks with ½ cup sugar until light. Beat in remaining coffee, chocolate, and softened gelatin.
Cook over simmering water, stirring constantly, until chocolate is melted and mixture coats a metal spoon, about 10 minutes. Remove from heat and stir in brandy.
Set top of double boiler in ice water. Cool, stirring often, until as thick as an unbeaten egg white.
Meanwhile, in a large bowl, beat 1 cup of cream until stiff. Refrigerate whipped cream until needed.
When gelatin is almost thick, beat egg whites in a medium bowl with an electric mixer, until soft peaks form. Gradually beat in remaining ¼ sugar, beating until stiff and glossy.
Fold gelatin mixture into chilled whopped cream. Then fold in meringue until well blended.
Rinse a 2-quart mold with cold water. Fill with mousse; refrigerate until firm, at least 4 hours.
To unmold, run a sharp knife around the edge of the mold. Invert over a serving plate. Place a hot, damp dishcloth over mold; shake gently to release. Lift off mold.
Beat remaining cream until stiff. Use to decorate the mold. Garnish with chocolate curls, if desired. |
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