Chocolate Kahlúa Mousse

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Ingredients:

4 ounces semisweet chocolate (good quality with 60-70% cocoa)

2 tablespoons strong coffee (espresso)

3 large eggs

3 tablespoons Kahlúa

1 teaspoon vanilla extract

1 cup heavy cream (whipping cream)

Preparation:

Chill medium-size bowl and beaters for whipping cream.

Break chocolate into pieces; combine with coffee in small, heavy-gauge saucepan, and melt, stirring over very low heat until smooth. Remove from heat.

Separate eggs, yolks into small bowl and whites into medium-size bowl. With wire whisk, beat yolks. Gradually whisk a small amount of chocolate mixture into yolks; then, place chocolate back over very low heat and whisk yolk mixture back into remaining chocolate mixture. Stir just until combined. Remove from heat and stir in Kahlúa and vanilla. Set aside to cool.

In chilled bowl, whip cream with electric mixer until stiff but not buttery. Wash and dry beaters well.

Beat whites at low speed until foamy. Increase speed to medium and beat until stiff peaks form. With rubber spatula, fold about one third of whites into cooled chocolate mixture. Add remaining whites, folding in gently but thoroughly.

Add whipped cream to egg white-chocolate mixture, folding gently but thoroughly. Turn mixture into 1-quart serving dish or spoon into individual bowls or goblets.

Refrigerate at least 4 hours or overnight. Serve topped with whipped cream.