3 Oz. Semi-Sweet Chocolate
3 Tbsp. Sugar
3 Tbsp. Coffee
3 Eggs, Separated
Melt chocolate with the coffee in a small pan oven very low heat. Stir until melted and smooth. Cool Slightly.
Beat the egg whites as for meringue, adding the sugar gradually when the whites are in a soft peak stage. Continue beating until the meringue is very stiff and you can not feel or taste a single grain of sugar.
Stir the egg yolks into the chocolate mixture and blend in about ½ cup of the egg whites. Pour this oven the rest of the egg whites and fold in gently but thoroughly. You will get a thick creamy mixture which will just pour.
Choose your prettiest little individual dishes or one large dish and pour the mousse into it. Chill for 4 hours overnight, covered, in the refrigerator. Even though this contains no gelatin, it will set firmly. Serve white thin crisp cookies.