Julia Child's Mousseline Au Chocolat Chocolate Mousse

From julia child's mastering the art of french cooking, probably the most exquisite dessert i have ever made.

Beat the egg yolks and sugar together until thick , pale yellow , and forms a ribbon.

Beat in the orange liqueur.

Set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.

Set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.

Melt chocolate with coffee in a double boiler.

Remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.

Beat the chocolate into the egg yolks and sugar.

Beat the egg whites and salt until soft peaks are formed.

Sprinkle on sugar and beat until stiff peaks are formed.

Stir 1 / 4 of the egg whites into the chocolate mixture.

Fold in the rest of the egg whites.

Put into serving dish , cups , champagne flutes , etc.

Refrigerate for at least two hours.

Top with whipped cream.

egg yolks, sugar, orange liqueur, semisweet baking chocolate, strong coffee, unsalted butter, egg whites, salt, granulated sugar, powdered sugar