I’ve been making this chocolate mousse for so long that I can’t remember where the recipe came from.  The dessert is smooth, creamy and really chock full of chocolate.  I like to serve it with cream that has been whipped with powdered sugar and the liqueur that you use in the mousse.

Chocolate Mousse

Serves 6

4 one ounce squares semisweet chocolate
3/4 cups sugar
1/3 cup water
4 egg yolks
3 Tbls. cognac, Countreau or other liqueur
1 cup heavy cream

Melt the chocolate.  Meanwhile, boil the sugar and water together until the sugar has dissolved.

Scrape the melted chocolate into a food processor bowl.  While it is running, pour the hot syrup over the chocolate.  Then add the egg yolks one at a time.  Add the cognac.  Turn off the machine and cool to room temperature.

Whip the heavy cream until it forms stiff peaks.  Fold the chocolate mixture thoroughly into the whipped cream.  Spoon the mousse into individual disses or a souffle dish.

Refrigerate for at least 2 hours for individual dishes or 4 hours for a souffle dish.  Serve cold topped with whipped cream.