Chocolate Mousse with Whipped Cream

Name: Chocolate Mousse with Whipped Cream
Ingredients: 2 cups of whipped cream; 4 eggs; 3 egg yolks; 1/2 cup of sugar; 1 tablespoon of unflavored gelatin; 5 tablespoons of strong brewed coffee, chilled; 180 grams of bittersweet chocolate; 1/4 cup of coffee; 2 tablespoons of brandy; 1 cup of fresh heavy cream or 1 can of heavy cream with the whey removed

1
2 cups of whipped cream
2
4 eggs
3
3 egg yolks
4
1/2 cup of sugar
5
1 tablespoon of unflavored gelatin
6
5 tablespoons of strong brewed coffee, chilled
7
180 grams of bittersweet chocolate
8
1/4 cup of coffee
9
2 tablespoons of brandy
10
1 cup of fresh heavy cream or 1 can of heavy cream with the whey removed

Ingredients

1
2 cups of whipped cream
2
4 eggs
3
3 egg yolks
4
1/2 cup of sugar
5
1 tablespoon of unflavored gelatin
6
5 tablespoons of strong brewed coffee, chilled
7
180 grams of bittersweet chocolate
8
1/4 cup of coffee
9
2 tablespoons of brandy
10
1 cup of fresh heavy cream or 1 can of heavy cream with the whey removed

Directions

1
In a bowl, whisk together the eggs, egg yolks, and sugar
2
Beat with an electric mixer on medium speed for 8 minutes, or until the mixture is thick and pale yellow
3
Soak the gelatin in 5 tablespoons of chilled coffee and let it sit for 5 minutes
4
Heat over low heat and stir until dissolved
5
Let it cool slightly
6
Melt the chocolate with 1/4 cup of coffee and brandy
7
Add the gelatin and mix well
8
Let it cool a bit, then add to the egg mixture and mix well
9
If using fresh heavy cream, beat in whipped cream and fold into the previous mixture along with the whipped cream, mixing carefully
10
Pour into an open-top mold and refrigerate for 3 hours or until firm
11
To serve, remove the mold carefully and garnish with whipped cream, if desired.