Chocolate Mousse - cooking recipe

Ingredients

1 pkg. gelatin (unflavored)
1/4 c. brewed coffee
3 sq. unsweetened chocolate
2 oz. sweet chocolate
5 eggs, separated
3/4 c. sugar
dash of salt
1 Tbsp. cognac or rum
1 tsp. pure vanilla
1 1/4 c. heavy cream

Preparation

Melt chocolate; remove and cool.
Brew coffee and dissolve gelatin.
Add rum and vanilla.
Beat egg yolks with 1/2 cup of sugar until light and thick.
Beat in chocolate and stir in coffee mixture.
Beat egg whites until foamy and doubled in volume.
Add remaining 1/4 cup of sugar slowly until mixture holds firm peaks. Beat about 1/4 of the meringue mixture into chocolate mixture. Fold in beaten cream and meringue until there are no more streaks. Chill 2 hours in freezer.