Chocolate Mousse

For the chocolate mousse, first separate the eggs. Beat the egg yolks with the sugar in an ovenproof bowl until creamy, then fold in the brandy. Then place the baking bowl in a saucepan of simmering water and continue whisking until the cream thickens.

Break the chocolate into pieces and place in a fireproof container. Pour in the coffee, melt the chocolate while stirring constantly, and allow to cool. Then, using a whisk, fold in the softened butter one piece at a time and stir the chocolate-butter mixture into the egg yolk cream.

Whip the egg whites to very stiff peaks and fold into the cream with whipped cream. Place the chocolate cream in a large bowl and refrigerate with the lid on to set for at least 2 hours. To serve, pour into small bowls and bring the chocolate mousse to the table sprinkled with chocolate shavings.

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