Sugarbush Chocolate Mousse
Gerry Nooney, Chef, Sugarbush Resort
24 oz. semi sweet chocolate
1 cup coffee
1 tablespoon butter
16 eggs, separate yolks from the whites
1 cup sugar
2 cups heavy cream
Melt chocolate, butter, and coffee in bowl over water.
Whip egg whites slowly. Add 1/2 cup sugar.
Whip egg yolks slowly. Add 1/2 cup sugar.
Whip heavy cream.
Fold in melted chocolate and yolks.
Fold in whipped cream.
Fold in whipped egg whites.
Let set up at least 4 hours in refrigerator before piping into glasses.
Makes 45 servings in the small glass dishes for dessert buffet.