2 sticks sweet butter
3/4 c. confectioners sugar
6 eggs
1 (10 oz.) Bakers all natural semi-sweet or German semi-sweet chocolate
1 c. walnuts, chopped
1/4 c. cognac
1 tbsp. vanilla extract

Beat butter and sugar for about 5 minutes, until it is white in color. Separate the eggs, add the yolks to the butter mixture one by one, beating continuously for about 5 minutes. In a double boiler, melt chocolate. Cool slightly then pour into the butter mixture beating until well mixed. Add chopped nuts, cognac and vanilla extract. In a small bowl beat the egg whites with a mixer at high speed, until stiff peaks form. Carefully fold the whites into the mousse mixture. Grease a ring mold with corn oil, pour the mixture into the mold and refrigerate until ready to serve. Serves 8.

This mousse is better if made the day before serving.