Chocolate Mousse

Sometimes mistakes lead to the best discoveries. While making a mathematical error in splitting a pot de creme recipe, I ended up with a light airy mousse, that's the fastest, impressive dessert I've ever made.

12 oz dark chocolate 
4 eggs
2 tbsp sugar
1 tbsp lychee liquor ( or grand marnier)
3 tbsp heavy cream (optional)
2 cups strong, hot coffee
1 tsp Vanilla

In a blender pulse all ingredients except coffee, until the chocolate is well broken up. While blending, pour in the coffee in a steady stream. Blend for about a minute. Pour into serving cups and refrigerate until set (about 20-30 min). Decorate with orange zest. 


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