Belgian Chocolate Mousse

Ingredients

• 5 eggs
• 140g of dark chocolate
• 1 teaspoon of instant coffee
• 1 table spoon of rhum, Grand Marnier, or Amaretto
• 3 table spoons of sugar

Preparation

• Very slowly melt the chocolate with the instant coffee. Be careful not to burn it.
• Separate the eggs into egg white and egg yolk. Make sure to keep the egg whites free of yolk, in a clean bowl.
• Beat the egg white, with one table spoon of sugar.
• Mix the egg yolk with two table spoons of sugar and one table spoon of rhum.
• Mix the egg yolk into the molten chocolate.
• Carefully fold the beaten egg white into the chocolate.
• Pour into small bowls or glasses and store in a cool place.