Dark and Dense Chocolate Mousse

1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c

10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

1. Melt butter; stir in cocoa until smooth; cool.

2. Whip cream in chilled steel or glass bowl until stiff; set aside.

3. In a large bowl, beat egg yolks with

1/2 c

10x sugar until light and fluffy. Mix in cognac and coffee. Set aside.

4. Beat the egg whites until foamy. Gradually add remaining

10x sugar and beat until stiff peaks form.

5. Gently fold cocoa mixture

6. Spoon into serving bowl. Cover and chill overnight. Remove from '