Chocolate Mousse

Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time.

Whip the cream until thick, gradually adding the sugar until stiff peaks form.

Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the cream.

Fold this mixture into the chocolate mixture. Pour into 6 individual serving glasses and refrigerate for 2 hours before serving.