1 cup heavy cream
8 ounces bittersweet chocolate, cut into pieces
6 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla extract
4 large eggs, separated*
1/4 cup sugar
For the Sauce:
1 1/4 cups strong coffee
1/3 cup heavy cream or milk
1 cup light brown sugar
3 egg yolks
In a saucepan set over moderate heat scald the cream. Add the chocolate over moderately low heat, a little at a time, stirring, until melted and smooth. Remove from the heat and stir in the butter a little at a time and the vanilla. Whisk in the egg yolks, one at a time, until mixture is combined well. In a bowl with an electric mixer beat the whites until they hold soft peaks. Add the sugar a little at a time and beat until whites hold firm peaks. Stir 1/4 of the whites into the chocolate mixture and gently but thoroughly fold in the remaining whites, 1/3 at a time. Transfer the mixture to a serving dish and chill, covered, for 12 hours.
To make the Sauce:
In a saucepan set over moderate heat, combine the coffee and cream and bring to a boil. In a bowl whisk together the brown sugar and yolks until light. Add a little of the hot coffee mixture in a stream, whisking, then whisk yolk mixture into coffee. Return to the heat and cook over moderately low heat, stirring, until sauce coats the back of a spoon. Do not allow the sauce to come to a boil or it will curdle. Transfer the sauce to a serving dish, let cool to room temperature, and chill, covered, until ready to serve. Serve the sauce with the mousse. Serves 6.
*There is a small risk associated with using raw or lightly cooked eggs. Please use only properly refrigerated, clean, sound shelled, AA or A grade eggs.
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