4 egg yolks
1/4 c. sugar
2 tbsp. cognac
6 oz. semi-sweet chocolate (sm. chunks)
3 tbsp. strong coffee (use a gourmet coffee of your favorite flavoring)
8 tbsp. unsalted butter
4 egg whites
1/2 c. heavy cream, whipped
Chocolate shavings or curls

First, brush inside of ring mold with a film of vegetable oil; invert to drain on a paper towel. When ready for use, there should be only the thinnest film of oil remaining. Prepare and set aside a pan of simmering water, a pan of ice water, and a double broiler.

Beat egg yolks and sugar either with whisk or a mixer for 2-3 minutes. It should look pale yellow in color and thick enough to leave a ring. (The more airy and bubbly the eggs, the better texture the mousse will be.) Beat in cognac. Take a pan of simmering water and place the bowl containing the mixture in the water and beat for 3-4 minutes longer until mixture is foamy and hot. Set bowl of mixture over pan of iced water and beat for another 3-4 minutes until cool and like mayonnaise.

In a double broiler, melt chocolate with coffee, stirring constantly (don't burn). Cut butter into chocolate a piece at a time to make creamy. Beat chocolate into egg mixture. Separately take egg whites and beat until stiff. Stir 1/4 egg whites into chocolate to lighten it. Fold the rest of the egg whites in gently. Spoon into mold or cups and refrigerate for 4 hours until set. Garnish with cream and chocolate shavings.