Mousse au Chocolate
7 ounces (200 g) semi-sweet chocolate, preferably Lindt or Valrhona
4 tablespoons (2 ounces;60g) lightly salted butter
3 large eggs, separated
1 large egg white
1 tablespoon very strong coffee, or you may flavor this with Grand Marnier, Cognac, or rum
1. Melt the chocolate and the butter in a double boiler over medium-high heat. Remove from the heat and whisk in the egg yolks and the coffee. Let cool
2. Place the egg whites and the salt in a large bowl, or the bowl of a mixer fit with a whisk, and whisk until they form soft peaks. Fold one-fourth of the egg whites into the chocolate mixture, then fold in the remaining egg whites. If you are using marmalade or jelly, put 1 teaspoon in the bottom of each glass or container, and cover with chocolate mousse. Refrigerate for at least 2 hours, and up to 24, tightly covered.