Deep, rich, and luxurious, this mousse, inspired by a recipe from Isabel Allende, is a grand finale to a great meal. Use good-quality chocolate for the best flavor.
Sunset DECEMBER 2010
1. Put chocolate, coffee, and sugar in a large metal mixing bowl. Set bowl over a large pot filled with 1 in. simmering water. Melt chocolate, stirring often, until smooth. Remove from heat and set aside.
2. Whisk egg whites in a medium bowl with a mixer until they hold stiff peaks. Whisk cream in another bowl until soft ribbons form.
3. Stir yolks into warm chocolate mixture. Mix in liqueur. Using a rubber spatula, gently fold in whites until almost blended, then gently fold in whipped cream until no streaks remain.
4. Pour chocolate mixture into a large (8-cup) glass serving bowl. Cover bowl tightly with plastic wrap and chill until ready to serve. Serve with sweetened whipped cream.
Make ahead: Up to 3 days, covered and chilled.
Note: Nutritional analysis is per serving.
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