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Chocolate Mousse

8 sq. semi sweet chocolate

6 T. strong coffee

1/4 cup cognac

1/4 cup superfine sugar

2 cups whipping cream, whipped

1 T. sugar

1 tsp. vanilla

Melt chocolate in coffee and cognac. Stir in 1/4 cup sugar and stir until dissolved. Cool.

Combine whipped cream, sugar and vanilla. Fold cooled chocolate mixture into whipped cream. Spoon into serving dishes.

Cover and refrigerate until firm, about 2 hours. Serve with additional whipped cream or chocolate curls. 6 to 8 servings. Dessert can be made day ahead.

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