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Chocolate Mousse

4 oz. of quality semi-sweet chocolate, or 6 oz. for an extra chocolaty mousse.
4 eggs, room temperature
2 Tbsp. coffee-flavored liqueur
1/2 cup heavy whipping cream
mini chocolate chips or chocolate curls for garnish, if desired
sweetened whipped cream for garnish, if desired

1. Separate egg whites and yolks into two bowls and set aside. Melt chocolate in a double boiler, stirring occasionally until smooth. Remove from heat. Slowly stir in coffee-flavored liqueur until well combined. Beat in egg yolks. Let mixture cool completely.
2. Meanwhile, beat the heavy cream with an electric mixer in a medium-sized bowl or in a food processor until soft peaks form (about 5-6 minutes). In another medium size bowl, with clean beaters, beat the egg whites until soft peaks form (about 3-4 minutes)
3. Gently fold the whipped cream into the cooled chocolate mixture until thoroughly combined. Carefully fold the egg whites into chocolate mixture stirring gently until mixture is well combined. Spoon mixture into dessert dishes. Cover and chill in the refrigerator for at least 2 hours before serving. Garnish with chocolate chips or curls and sweetened whipped cream before serving, if desired.

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