Grammy's Chocolate Mousse

6 Tbsp strong coffee
4 Tbsp cognac or brandy
8 oz. sweet chocolate
1/4 cup super fine sugar
2 cups heavy cream
1 Tbsp superfine sugar
1/4 tsp vanilla

Pour coffee and cognac (or brandy) into a double boiler. Add chocolate and heat. After chocolate is melted, stir until the mixture is well blended.

Add sugar and continue stirring over heat until mixture is glossy. Let mixture cool.

Make creme chantilly by whipping heavy cream until very thick. Beat sugar and vanilla into cream.

With rubber spatula, slowly and thoroughly blend chocolate mixture into cream.

Cover and regrigerate. Serves 6