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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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