4 eggs
1/2 c. sugar
1 1/2 tbsp. brandy or rum
1 tsp. vanilla
1 1/2 c. whipping cream
3-4 oz. unsweetened chocolate, melted and cooled to room temperature
1/2 oz. unsweetened chocolate, room temperature

Beat egg yolks and sugar in small mixer bowl at high speed until thick, about 3 minutes; beat in brandy and vanilla.

Beat 1 cup of the cream in clean mixer bowl until soft peaks form; fold in melted chocolate. Fold in yolk mixture until blended.

Beat egg whites in clean mixer bowl at high speed until clean, dry beaters until soft peaks form.

Fold half of the egg whites gently but thoroughly into chocolate mixture; fold in remaining whites. Spoon mousse into individual serving dishes or into 1 1/2 quart bowl; refrigerate until firm, at least 3 hours.

To serve, beat remaining 1/2 cup cream until stiff peaks form; pipe through pastry tube or spoon onto each serving of mousse. Shave room temperature chocolate with vegetable peeler; sprinkle over each serving.

Serves 8.