Blender Chocolate Mousse - cooking recipe

Ingredients

1 (8 oz.) pkg. semi-sweet chocolate pieces
1/3 c. hot brewed coffee
4 egg yolks
2 Tbsp. apricot brandy
4 egg whites
3 Tbsp. sugar

Preparation

Combine chocolate pieces and hot coffee in blender.
Cover. Whirl at high speed for 30 seconds, until smooth.
Add egg yolks and brandy to container.
Cover.
Whirl on high speed for 30 seconds.
Beat egg whites until foamy and doubled in volume in medium-size bowl.
Gradually beat in sugar until well blended. Fold in chocolate mixture until no white steaks remain.
Spoon into 8 parfait glasses or serving bowl.
Chill at least 1 hour. Garnish with whipped cream and party candy patties.