Serves 6


1 cup heavy (whipping) cream 1/8 cup plus 1 tablespoon extra-strength coffee
½ cup semisweet chocolate chips 2 egg yolks
2 eggs ¼ cup granulated sugar
½ teaspoon vanillla extract 2 tablespoons Kahlua or other liqueur that complements coffee I.e. orange/hazelnut (optional)
chopped nuts (optional)

Make a waxed paper collar to encircle six ½ cup souffle dishes and secure with tape. Set aside.

Mix the 1/8 cup plus 1 tablespoon coffee with the cream and set aside.

In a small saucepan, melt the chocolate chips over a very low flame.

Place the egg yolks and eggs in a blender with the sugar and blend at medium-high speed for 2 minutes. Pour in the cream-coffee mixture and vanilla and blend at medium-high speed for 1 minute. Add the melted chocolate and optional liqueur. Blend until smooth.

Equally fill each dish with the mocha mixture. Place dishes on a flat surface in the freezer for about 4 hours.

To Serve: If prepared in souffle disshes, remove the wax paper and pressthe nuts around the rim of each mousse.
If prepared in a single bowl, set the bowl in warm water for a few minutes and then invert the bowl on a serving plate to release the mousse. Slice up to serve.

Let stand for 5 minutes before serving.