• 1 lb. semi-sweet chocolate, finely chopped (use a good quality)
• 1/2 cup hot coffee
• 10 eggs
• 1/2 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 tbsp. Bailey’s Irish Cream Liqueur

Bring a large pan of water to a rolling boil and turn off the heat.  Place the chopped chocolate and hot coffee in a large stainless steel bowl that will rest easily over the pan of hot water and place it over the water.  Keep a close watch, stir occasionally until the chocolate melts and is smooth.

In a double boiler, combine eggs and sugar.  With a whisk whip the mixture together while keeping it over the pot of hot water.  Warming the eggs helps the sugar dissolve so there will be no grainy texture.  It also enables the eggs to beat to a higher volume.  Be careful not to cook the eggs.

With an electric mixer, beat the warmed egg mixture at high speed for 5 to 10 minutes until doubled in volume.

Fold cooled, melted chocolate into whipped egg mixture to make the mousse.  Pour the mousse into six 8-ounce glasses, leaving 1 inch space at top of each glass.  Refrigerate for at least 2 hours.

Place heavy cream, powdered sugar and liqueur into a chilled bowl.  Whip for 3 to 5 minutes until soft but firm peaks form.  Put a dollop on top of each glass of mousse and serve.  Bon appetit!

Puff Pastry Hearts – Optional:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Thaw 1 sheet of puff pastry for about 30 minutes. Using a small cookie cutter, about 1-1/2-inch, cut out hearts from the pastry. Brush with beaten egg, transfer to baking sheet and freeze until firm, about 5 minutes. Bake for 10-12 minutes. Top each glass with a puff pastry heart.