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| 2 | Squares (1 oz eaach) semisweet chocolate, chopped coarsely |
| 1 | Square (1 oz) unsweetened chocolate, chopped coarsely |
| 3 Esslöffel | Brandy, dark rum or strong coffee |
| 2 | eggs |
| 1/3 Tasse | sugar |
| 1/8 Teelöffel | salt |
| 2/3 Tasse | heavy cream |
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A light mousse; the blender method (recipe follows) makes a darker, denser mousse.
whipped cream for garnish (optional)
In small heavy suacepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy.
Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill.
Garnish with whipped cream.
Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth.
Proceed as above.
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