CHOCOLATE BRANDY ESPRESSO MOUSSE       Servings: 6-8

1   lb.       chocolate                1   c.    heavy cream
4   oz.       liqueuer (brandy, Grand Marnier)
4   oz.       espresso or strong coffee  4       egg whites
8             egg yolks

    Melt chocolate in double boiler over low heat.  Add liqueuer and
espresso, and beat slightly.  Add yolks and beat until smooth.  Whip
whites and fold in.  pour into individual cups or large bowl and chill.
Decorate with whipped cream before serving, or use as cake filling.