Chocolate Mousse

FROM THE JOY OF COOKING
(8servings)
6oz semisweet (or bittersweet) chocolate, chopped
3tbsp unsalted butter
2tbsp liquor/liqueur/coffee/water
1tbsp vanilla (if using water)
3large egg yolks
3tbsp coffee/water
3tbsp + 1/4cup sugar
3large egg whites
1/4tsp cream of tartar
1/2cup cold heavy cream
1oz semisweet (or bittersweet) chocolate, grated (optional)
Directions:
1.Heat 1 inch of water in a large skillet over low heat until bubbles form along the bottom; adjust the heat to maintain the water at this temperature.
2. Combine chopped chocolate, butter, liquor/water in a large heatproof bowl
3. Set the bowl in the water bath & stir until the chocolate is melted. Remove from the water & set aside
4. Whisk together egg yolks, coffee/water, 3tbsp sugar thoroughly in another heatproof bowl
5. Set the bowl in the water bath & whisking constantly, heat the mixture until thick & puffy (like marshmallow sauce).
6. Removefrom the water bath & whisk thoroughly into the melted chocolate. Let cool to room temperature.
7. Beat egg whites in a large bowl until foamy.
8. Add cream of tartar & beat until soft peaks form.
9. Gradually beat in suar. Increase the speed to high & beat until the peaks are stiff (not dry).
10. Using a large rubber spatula, stir 1/4 of the egg whites into the chocolate mix to lighten it. gently fold in the remaining whites.
11. Beat cream in a small bowl until soft peaks form.
12. Gently but thorough,y fold the cream into the chocolate mix.
13. Turn into 5cup bowl/8oz cups. Refridgerate 4hrs. or up to 24. may sprinkle with grated chocolate