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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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